Jerk Chicken with Barbecue Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons whole allspice | 1 teaspoon ground cinnamon | 1 teaspoon ground nutmeg |
| 1 large onion, chopped | 2 cups sliced green onions | 1 cup olive oil |
| 1 cup fresh orange juice | 1/4 cup fresh lime juice | 1/4 cup soy sauce |
| 1/4 cup red wine vinegar | 2 tablespoons minced peeled fresh ginger | 1 to 2 Scotch bonnet peppers or habanero chiles, seeded, coarsely chopped |
| 3 garlic cloves | 1 teaspoon salt | 1 cup purchased barbecue sauce |
| 2 3-1/2-pound chickens, each cut into 8 pieces | ||
| 1 | Stir first 3 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder. Transfer to processor; add chopped onion and next 10 ingredients. Process until puree forms. Mix 1-1/2 cups puree into barbecue sauce; cover and refrigerate. Place chicken in large glass baking dish. Pour remaining puree over chicken; turn to coat. Cover and refrigerate overnight. |
| 2 | Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill chicken until cooked through, turning often, about 25 minutes. |
| 3 | Meanwhile, bring barbecue sauce to simmer. Serve chicken, passing barbecue sauce separately. |