Oh no - now I'm posting recipes? What's next - Martha Stewart magazines
in the bathroom?
Anyhow, people always kvell over this, and after mailing people
the recipe for the umpteenth time, I figured it might be a good idea to
just put it up for all to see.
- 4 or 5 habaneros or 8 to 15 serranos
- ca 2 cubic inches peeled ginger root
- Juice of 6 limes
- ca 1 tbsp olive oil
- ca 1 to 2 tbsps allspice
- ca 1 to 2 tbsps cardamon
- ca 1/2 to 1 tbsp cumin
- ca 1/2 to 1 tbsp nutmeg
- Thoroughly chop ginger and chiles in Cuisinart.
- Add half the lime juice, and puree thoroughly.
- Add a little olive oil (to help the jerk stick to the chicken) and
the rest of the lime juice; mix some more.
- Toss in spices - allspice and cardamon in whatever ratio suits your
fancy, maybe some cumin and nutmeg - and mix thoroughly so as to "wet"
- Cut up, skin, and wash the chicken(s). Arrange in a non-reactive
(Pyrex works well) baking pan, and pour the jerk sauce over the chicken,
making sure all surfaces get coated.
- Let sit at least a little while (eg, while you start the BBQ)
or for hours.
- Cook on a covered BBQ, turning and basting frequently. (If you turn
too often the jerk sauce will run off and put out the fire; if you turn
too infrequently, the chicken will burn.) The goal is to cook the
chicken relatively slowly but thoroughly: all (or most) of the fat
should boil out.
- Goes very well with fresh sweet corn, BBQ-ed in husks after the chicken
- Also works well with ribs.
- The habanero version is very hot!
Copyright © 1995,
Jon Shemitz -
October 17, 1995