Wednesday, October 3, 2012

Jerked Chicken, Grilled

This is a very easy way to prepare chicken with minimal effort. The chicken is moist spicy and delicious. Whole chickens are split down their middle, rubbed, and allowed to rest ½ hour before grilling slow on the upper rack of your grill. I set two burners on low, which is just right for keeping the grill at 350 F when the lid is down. If your grill runs hotter, prop the lid a little open to allow some heat to escape. Cooking low insures that 80-90 minutes is enough to cook the chicken through. (The chicken is done when the juices run clear.)

       3 Tablespoons Jamaican Jerk Seasoning1
       2 Chickens, split into halves
       1 Teaspoon or more ground allspice
       1 Teaspoon or more ground cloves

Mix the seasonings in a bowl. I like the extra flavor of more allspice and cloves, which you may or may not omit.  Split the chickens with a cleaver. Rub both sides of each piece with plenty of the rub. I like to use the Extra Hot version of the seasoning. Once cooked, the chicken is not as spicy as one would imagine.

1. Jamaican Jerk Seasoning is made by the Savory Spice Company. This blend contains toasted onion, salt, garlic, sugar, allspice, Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage and habanero chilies. Other companies also make a Jerk Seasoning but are not as tasty. McCormick’s version does not list habanero chilies, garlic or cinnamon. Walkerswood Jerk Seasoning  does not list sage, garlic, chives or cinnamon. Garlic, allspice and habanero are mandatory for a true Jamaican jerk seasoning.

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