Jerk Chicken

Name: Jerk Chicken
Cook time: P1H
Total time: 1 d
Yield: 12
Cuisine: Fusion
Ingredients: scallions, spring or green onions; soy sauce, tamari; lime juice; allspice; prepared mustard; bay leaves; garlic cloves; salt; sugar; thyme; cinnamon; chicken

Yield

12 servings

Prep

20 min

Cook

1 hrs

Ready

1 days

Ingredients

Amount	Measure	Ingredient	Features
2	cups	scallions, spring or green onions chopped
2	tablespoons	soy sauce, tamari
2	tablespoons	lime juice
5	teaspoons	allspice ground
3	teaspoons	prepared mustard
2		bay leaves	*
2		garlic cloves	*
1	tablespoon	salt
2	teaspoons	sugar
1 ½	teaspoon	thyme crumbled	*
1	teaspoon	cinnamon
5	pounds	chicken parts

Ingredients

Amount	Measure	Ingredient	Features
473	ml	scallions, spring or green onions chopped
3E+1	ml	soy sauce, tamari
3E+1	ml	lime juice
25	ml	allspice ground
15	ml	prepared mustard
2	each	bay leaves	*
2	each	garlic cloves	*
15	ml	salt
1E+1	ml	sugar
7.5	ml	thyme crumbled	*
5	ml	cinnamon
2.3	kg	chicken parts

Directions

Make the marinade: In a food processor or blender purée 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.