The old Southern Baptists and Methodists are moving out. The Caribbean and Africa are moving in. You are just about as likely to smell goat cooking as fried chicken. While goat has not caught on with the old timers, Jerk Chicken sure has. I got this recipe off a local Poppy store calendar. What's a Poppy? Well, the South American Spanish have discovered my neighborhood as well.
Jerk Chicken
½ cup malt vinegar
2 tbsp dark rum
2 scotch bonnet peppers with seeds chopped
1 red onion chopped
4 green onion tops, chopped
1 tsp dried thyme
2 tsp olive oil
1 tsp salt
1 tsp pepper
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp molasses
½ cup lime juice
Place the vinegar, rum, hot peppers, onion, green onion
tops, thyme, olive oil, salt, pepper,
allspice. Cinnamon, nutmeg, ginger and molasses in a
blender. Blend until smooth.
Transfer the chicken into a large freezer bag, pour the lime
juice over the chicken and coat well.
Take the jerk paste and rub it over the chicken. (Be sure to wear gloves.) Refrigerate overnight.
Pre-heat the oven to 350 degrees. Place chicken in a rimmed baking dish and
bake for 50 to 60 minutes until chicken is done and juices run clear.
