This is very close to the one I used once upon a time..heck mighta been the same one for all I kow. Will assure ya once it cooked it aint all that hot. Be sure and rub under the skin. I used two habs seems like. It be highly flavorful.
<Eddie said this
got this from one of my cooking list. thought some of you "HOT Heads" might
want to try it.....
* Exported from MasterCook *
Jamaican Jerk Rub for Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup olive oil -- or other oil
1/4 Cup soy sauce -- good
1 medium onion -- finely chopped
1 bunch green onions -- chopped fine
4 cloves garlic -- mashed (4 to 5)
1/2 Cup fresh parsley
3 tablespoons thyme -- fresh, leaves only
2 Scotch Bonnet or Habanero peppers -- (2 to 3) seeded
and chopped(These are really hot. Recommend that you use rubber gloves. You
probably ought to start out using only one)
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg -- grated, fresh is much better
1/4 teaspoon allspice -- freshly ground
Blend until a smooth paste and refrigerate overnight. The next day, rub
the chicken's surface, cavities and crevices with the rub. Allow the
chicken to absorb the flavors for several hours or overnight. Grill on low
heat until done. For a total experience, many like to serve it with
hard-dough bread and Jamaican Red Stripe Beer.
- - - - - - - - - - - - - - - - - - -
Per serving: 2083 Calories (kcal); 218g Total Fat; (91% calories from fat);
9g Protein; 36g Carbohydrate; 0mg Cholesterol; 6281mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 43
1/2 Fat; 0 Other Carbohydrates
NOTES : The unique flavors of jerk seasonings, consisting primarily of
chile pepper, allspice berry, and thyme, originated from Jamaica
and can be traced back to the Jamaican slaves that escaped from
the British during the invasion of 1655.
Jerk is a dry or wet rub which creates a spicy-sweet flavor and a
tender texture. It is used primarily on pork and chicken however
is sometimes used on vegetables as well.
Jerk is not for everyone! If you have difficulty in handling
spicy-hot foods, then this may not be your cup of tea! You have
been warned ... Enjoy!
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