Jerk Chicken

This is a crazy time of year to be talking about Jerk Chicken, and Jerk Chicken that needs to be cooked on a grille, with fire, outside your house. Since I am blogging from outside Boston and today it is 39 degrees, and not many brave souls have the stamina to stay outside and cook chicken on their gas grille. But my Husband does!!!

You see he asked me two days ago to marinade chicken for him and he requested Jerk Chicken to take to the Patriots vs. Colts game at Gillette Stadium. He loves to go to the games but I think he loves tailgating more than the game itself. Even though we are in a cold weather land please do not mess with the boys who tailgate for they mean business when it comes to the food they make in the parking lot of Gillette. Mike's group of buddies usually plans on two meals while in the parking lot. One before the game and one post game. What they are varies because of the time of the game. Sometimes it is breakfast & lunch and other times it is lunch & dinner. This week was a lunch & dinner week, I made lunch, Jerk Chicken.

This is what I did ...

6 scallions sliced (green only)

2 large shallots, diced

2 large cloves of garlic, minced

2 hot peppers, minced with seeds (if you do not like it hot omit the seeds)

1 tablespoon of ground ginger

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 tablespoon ground allspice

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon dried thyme

1 tablespoon dark brown sugar

1/2 cup orange juice

1/2 cup rice wine vinegar

1/4 cup soy sauce

1/4 cup olive oil

Mix all the ingredients together, and marinate the chicken overnight.

Best if grilled either on charcoals or gas grille.

This time I used thighs and drums. We usually de-skin the chicken and let it set overnight in a zip-lock bag in a cold place.

This is Mike my husband grilling the Jerk Chicken today before the game. The picture was sent with a message ... "these were over the top, all the guys loved them, thanks."

YUM!!!