June 16, 2006

A Jamaican Feast

Yummy Pie

I watched this recipe being prepared by Martha Stewart and her friend Lucinda the other day on Martha's show. It looked absolutely wonderful and I just had to pass it on to you all.

If you are tired of the same old chicken recipe (like me) this one your family is sure to cheer about! I couldn't find any Scotch bonnet peppers, so I used a few varieties of hot peppers and it was very good, although if you can find the Scotch variety I would use them.

Also, take the time to marinate this. I know it says 2 hours or 24 hours, but take the time to do 24 hours...it's worth the wait and time.

Jamaican Jerk Chicken
by Lucinda Scala Quinns Lucindas Authentic Jamaican Kitchen

Serves 6 to 8
5 bunches whole scallions, roughly chopped
3 large cloves garlic
3 Scotch bonnet peppers, seeded
2 sprigs fresh thyme or 2 tablespoons dried
1/4 cup ground allspice
2 tablespoons freshly ground pepper
1 1/2 tablespoons coarse salt
One (2 1/2 to 3-pound) chicken, backbone removed

In the bowl of a food processor, combine scallions, garlic, Scotch bonnet peppers, thyme, allspice, pepper, and salt; with processor running, add 1 cup water through feed tube to make a sauce. Set aside 1/2 cup for serving.

Using the tip of a paring knife, make 8 small incisions all over chicken. Place in a shallow baking dish. Pour sauce over chicken, turning to coat. Cover, and refrigerate, turning occasionally, for at least 2 hours and up to 24 hours.

Preheat a grill pan over high heat. Place chicken on grill. Reduce heat to medium-low, and cook, basting chicken with the marinade, for 10 minutes. Rotate chicken, and cook until slightly charred, about 15 minutes more. Turn chicken over, repeating process until slightly charred and an instant-read thermometer reads 160°, about 25 minutes more. Alternatively, preheat oven to 425°, and bake for 50 minutes, turning once halfway through. Transfer chicken to a cutting board. Let rest for 10 minutes. Using a sharp cleaver, chop into small pieces, bone and all, if desired. Otherwise, leave pieces whole. Serve with reserved sauce.

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