JESSIES JERK CHICKEN
Recipe courtesy of
Chef Jessie @ www.chefdepot.net
Kitchen Supplies & Gourmet Foods
Phone: (630) 739-5200
Yield - 4-6 Servings
2 Whole 3 lb. Chickens
4 Limes, cut into quarters
2 t. Jamaican Jerk Seasonings
2 t. Garlic, chopped
4 T. Salad Oil
1 t. Red Wine Vinegar
2 T. Parsley, washed & chopped
1 Red Bell Pepper, cut into strips
Salt & Black Pepper, as needed
Cut up the chicken in 8 pieces using a Solid Stainless Steel Chef knife, or a Cleaver, a stainless steel bowl, poly cutting board, this allows for eaasy cleanup. Place the chicken in a stainless steel mixing bowl and add the jamaican jerk seasonings, house seasonings, garlic, lime, vinegar and salt & pepper, toss together.
Wash, rinse and sanitize the knife and cutting board. Cover the chicken with plastic wrap and refrigerate at least an hour (overnight preferred).
Fire up the barbie (BBQ Grill), I like to use charcoal and a piece of applewood for smokey flavor.
After the coals are getting hot, place the grill on top of the barbie and let it heat up! Use a pair of tongs to place the chicken on the grill. Cook uncovered until it is nicely browned and turn it over, repeat. Place the red pepper on the grill and let it brown a bit (this is your garnish). Place the cover on the grill and let it cook slowly for 10-20 minutes (depends on the size of your birds). Test the chicken with a Chefs Thermometer, chicken should be cooked to an internal temperature of at least 160 degrees F. Place the chicken on a large platter, garnish with parsley and red pepper strips. Serve with Steamed White Rice and Red Beans...Ya Mon...Island Food makes you feel good all over! Everyone to the table!!!
We like to use a Chefs Instant thermometer... Emeril uses one of these on TV)!
Recipe courtesy of Chef Jessie @ www.chefdepot.net (.com too)
Please visit our Products area for the lowest prices on high quality cooking supplies!