This Chicken is a Real Jerk
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 10 habaneros (minced)
- 1⁄4 cup mustard
- 1 tablespoon ground allspice
- 2 tablespoons dried rosemary
- 2 tablespoons dried basil
- 3 scallions
- 1 teaspoon salt
- 3 tablespoons lime juice (juice of two limes)
- 2 tablespoons white vinegar
- 2 tablespoons parsley
- 2 tablespoons dried thyme
- 2 tablespoons mustard seeds
- 1 teaspoon black pepper
- 6 chicken quarters (thighs with legs)
directions
- Combine habaneros with mustard.
- Combine with remaining ingredients, except chicken in food processor or blender, and blend into a paste, making sure that the ingredients are all fully integrated. The paste should be the consistency of a thick tomato sauce. If it's too thick, thin it with a little more white vinegar.
- Cover the paste and let it sit in the refrigerator for at least 2 hours, but not more that 2 weeks, for the flavors to blend together. Overnight is ideal.
- Rub the chicken with the paste and let sit in the refrigerator for 2 hours (the longer you let it sit, the hotter the chicken).
- Grill over a very low heat. Or if you have a covered cooker, use the indirect method (put the coals around the sides and the chicken in the middle and cover). (A Webber grill works best). Mesquite is a good wood to use, but hickory or pecan are just fine.
- Cook about 1 hr without a cover or 3/4 hr if covered. When pierced, the juices should run clear. The key here is to use a very low heat. Be patient. The only way to mess it up is if you burn the paste by having the heat too high. The longer the chicken stays on the grill, the more superior the smoky flavor.
- NOTE: Be sure to wear rubber gloves, or protect your hands with baggies when working with habenaros.
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RECIPE SUBMITTED BY
Pokey in San Antonio
United States
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>