Jerk chicken (grilled spicy marinated chicken)

10 servings

Ingredients

Quantity Ingredient
2 cups Finely chopped scallion
2 Scotch bonnet or habanero
Chilies, seeded and minced
(wear rubber gloves),
Or 1 tablespoon Scotch
Bonnet Pepper Sauce* plus,
If desired,
Additional Scotch bonnet
Chilies for garnish
2 tablespoons Soy sauce
2 tablespoons Fresh lime juice
5 teaspoons Ground allspice
3 teaspoons English-style dry mustard
2 Bay leaves, center ribs
Discarded and the leaves
Crumbled
2 Garlic cloves, chopped
1 tablespoon Salt
2 teaspoons Sugar
1½ teaspoon Dried thyme, crumbled
1 teaspoon Cinnamon
5 pounds Chicken parts, the wing tips
Discarded
Vegetable oil for brushing
The grill

Directions

*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220 Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.

Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

Yield: 10 servings as part of a buffet COOKING LIVE SHOW #CL8909

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