August 9, 2008

Jerk Chicken Marinade

Summer's not quite gone so there is still time for BBQ-ing. 1 med to lg Onion 1 Habanero Pepper 2 Cloves Garlic ¼ C Allspice ¼ C Ground Pepper ¼ C Cayenne 3 T Dried Thyme 3 T Cinnamon 3 T Nutmeg 2 T Lemon Zest 1 t Salt ¼ C Oil Combine all ingredients in a blender or food processor and puree until it has the consistancy of a chunky sauce. Pour over chicken pieces and let marinate for at least an hour or overnight if possible. I find a ziplock bag is good for this because you can remove most the air and shake it up to help the process along. To cook the chicken I suggest baking it covered in an oven until almost done and then finishing it on the grill. I find pre-baking keeps the chicken moist and the final grilling imparts the smokey charred flavor you want without the actual black char you get from trying to cook it the whole time on the grill. Give it a try and let me know how it turns out.