Boston Beach Jerk Chicken
| Yield: | 24 Servings |
| Categories: | Poultry |
| FOR CHICKEN | ||
| 3 1/2 | lb | Broiler-fryer; (1) |
| Wet Jerk Rub; below, (1-1/2 cups divided) | ||
| Vegetable cooking spray | ||
| FOR WET JERK RUB | ||
| 4 | c | Pieces green onions; (1-inch) |
| 1/4 | c | Fresh thyme leaves |
| 2 | tb | Vegetable oil |
| 1 | tb | Freshly ground pepper |
| 1 | tb | Freshly ground coriander seeds |
| 3 | tb | Grated peeled gingerroot |
| 2 | tb | Fresh lime juice |
| 2 | ts | Salt |
| 2 | ts | Freshly ground allspice |
| 1 | ts | Freshly ground nutmeg |
| 1 | ts | Ground cinnamon |
| 5 | Cloves garlic; peeled and halved | |
| 3 | Bay leaves | |
| 1 | Fresh Scotch bonnet or habanero peppers, halved and seeded |
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