JAMAICAN JERK CHICKEN
Provided by Jill Norman
Categories Food Processor Chicken Ginger Backyard BBQ Spice Hot Pepper Summer Grill Grill/Barbecue Shallot Gourmet
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Discard stems, seeds, and ribs from 2 chiles and coarsely chop. Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
- Blend chiles with remaining ingredients except chicken in a food processor until a paste forms. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits. Marinate, covered and chilled, at least 2 hours.
- To cook chicken using indirect heat on a 22 1/2-inch charcoal kettle grill:
- Open vents on bottom of grill and on lid. Light a rounded chimney full of charcoal briquettes (about 100) and divide between 2 sides of grill, leaving a space down middle.
- When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
- To cook chicken using indirect heat on gas grill:
- Preheat all burners on high (until thermostat registers 500°F). Turn off 1 burner and reduce heat on other burner (or burners) to medium. (Thermostat should register 350 to 375°F.) Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.
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