KINGSTON JERK CHICKEN

Kingston Jerk Chicken image

Number Of Ingredients 13

FOR THE PASTE:
4 green onions, (white part only), coarsely chopped
1 coarsely chopped Habanero chili, stemmed and seeded
3 tablespoons canola oil
2 tablespoons fresh lime juice
1 tablespoon granulated garlic
2 teaspoons dried thyme
2 teaspoons ground allspice
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 to 4 pounds whole chicken, cut into 8 serving pieces
See _Cutting Chicken Into Serving Pieces

Steps:

TO MAKE THE PASTE: In a food processor combine the paste ingredients and process until smooth. Rinse the chicken pieces under cold water and pat dry with paper towels. Rub the paste all over, cover with plastic wrap, and refrigerate for 6 to 12 hours. Grill the chicken pieces, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F in the thickest part of the thighs and 170°F in the breasts. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 to 10 minutes of grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves