Cecil's Jerk Chicken Recipe


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Cecil's Jerk Chicken Recipe from Recipes 4U

 

Cecil's Jerk Chicken Recipe

Recipe Ingredients

1/4 cup caribbian hot sauce -- or
10 habaneros
1 pureed in 1/4 cup cheap --
1 yellow mustard
2 tbsp dried rosemary
2 tbsp dried basil
3 scallions
1 tsp salt
1 juice of 2 limes
2 tbsp white vinegar
2 tbsp parsley
2 tbsp dried thyme
2 tbsp mustard seed
1 tsp black pepper
2 tbsp orange juice
6 chicken thighes -- w/legs
1 attached
1 chopped

Recipe Preparation

Combine all ingredients except chicken in food processor or blender,
and blend into a paste, making sure that the ingredients are all fully
integrated. The paste should be the consistency of a thick tomato
sauce. If its too thick, thin it with a little more white vinegar.

Cover the paste and let it sit in the refrigerator for at least 2
hours, but not more that 2 weeks, for the flavors to blend together.
Overnight is ideal.

Rub the chicken with the paste and place over a very low heat. Or if
you have a covered cooker, put the coals to one side, the chicken to
the other and cover.

Cook about 1 hr without cover or 1/2 hr if covered. The key here is
to use a very low heat. Be patient. Hard to overcook, the only way
to screw it up is if you burn the paste by having the heat to high.
The longer the chicken stays on the grill, the more superior the
smoky flavor. Recipe By : Cecil AT From: Western Mexican Cookbook

 

 

Servings: 1

 

 

 

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Cecil's Jerk Chicken Recipe Index

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This Cecil's Jerk Chicken Recipe is one of our Chicken Recipes, which come from our own collection and open source collections. Obviously, with over 50,000 recipes in the collection it would be a massive culinary exercise to try out every recipe on our site, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If a recipe appears to be wrong, please let us know.


 

Cecil's Jerk Chicken Recipe

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