Grilled Island Style Chicken

Ingredients

Caribbean jerk marinade

• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon dried leaf thyme (not powdered)
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon fresh ground pepper
• 6 garlic cloves, peeled
• 2 inches fresh ginger, peeled and cut into chunks
• 1/2 scotch bonnet pepper, seeded and coarsley chopped or 3 jalapeno peppers, seeded and coarsley chopped
• 1 bunch green onion, trimmed and coarsley chopped
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 3 1/2 lbs chicken, cut into serving pieces

Directions

1. 1

   To make Marinade:.

2. 2

   Combine all ingredients except chicken in food processor or blender; Process until smooth.

3. 3

   Use immediately or refrigerate for up to two weeks.

4. 4

   Makes approximately 1 1/2 cups jerk marinade.

5. 5

   Reserve 1/2 cup marinade for basting.

6. 6

   Put chicken pieces into large self sealing food storage bag.

7. 7

   Pour on remaining 1 cup of marinade and rub it in well.

8. 8

   Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.

9. 9

   Heat grill to medium-high; oil the grates.

10. 10

    Lift chicken from the marinade, letting excess drip off; discard marinade.

11. 11

    Place on grill and cover.

12. 12

    Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.

13. 13

    Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.