BBQ |
Grilled Jerk Chicken |
1/4 cup inner beauty, or other caribbean ho; t sauce, or 10 scotch bonnet chile; pureed or 15 chile, fresh; your favorite 2 tablespoon rosemary, dried 2 tablespoon parsley; chopped 2 tablespoon basil, dried 2 tablespoon thyme, dried 2 tablespoon mustard seeds 3 scallions; finely chopped 1 teaspoon salt 1 teaspoon black pepper 1 juice of 2 limes 1/4 cup mustard, cheap prepared 2 tablespoon orange juice 2 tablespoon white vinegar 6 chicken leg quarter |
Combine all the rub ingredients in a food processor, or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white viegar. Cover the paste and let it sit n the
refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. However, the ideal is about 10-15 minutes past that point, when the meat pulls away from the bone easily. It is very hard to overcook this. In fact you can only screw it up if you burn the paste by having the heat too high. The longer
the chicken stays on the grill, the more superior the smoky flavor. After cooking, separate the leg from the thigh by cutting at the natural joint between them. Serve one leg or thigh per person accompanied by a few spoonfuls of Banana-guava ketchup. |