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00This recipe and others can be found in the following article:
Authentic Jamaican Jerk
story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson
Ingredients
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion
1 tablespoon thyme
1 teaspoon freshly ground black pepper
1 tablespoon ground allspice
1/4 cup vinegar
Jerk rub/seasoning (see recipe here)
1 whole chicken, cut in quarters (leave skin on)
Instructions
In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving
| Servings |
| 6 |
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This recipe and others can be found in the following article: Authentic Jamaican Jerk
|
| Servings |
| 6 |
|
|
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