Grilled Jerk Chicken
Jerk Chicken
Marinade
1 cup green onions, finely chopped
2 garlic cloves, minced
1 habanero chile, seeded and minced
2 teaspoons whole allspice, crushed
1 tablespoon mustard seeds
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1 teaspoon black pepper corns, freshly cracked
1 bay leaf, rib removed and crumbled
1 teaspoon cumin seed
3 cardamom pods, crushed
2 tablespoons dark molasses
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/4 cup peanut oil
Crush the spices in a food chopper, (we prefer a course chop) or grind in a mortar; mince onions, garlic and chile; combine all with molasses, juice, sauce and oil.
Chicken
Prepare enough chicken for this meal and 3 extra legs for a meal on Saturday. Remove the chicken to be saved for later. When it has cooled, pull the chicken and refrigerate it in a sealed container.
Place 8 chicken whole chicken legs in each of two resealable plastic bags; divide marinade between them. Press out the excess air; seal the bags; marinate chicken at least 24 hours in refrigerator. Remove chicken from marinade and place on medium high grill. Lower the heat to medium and cook approximately 15 minutes on each side. Meanwhile, add 1/2 cup water, 2 tablespoons oil, 3 tablespoons molasses to the remaining marinade and boil 10 minutes to create a safe basting to be used in the last 15 minutes of cooking. Remove to large heated platter; carve some of the legs at the joint; keep warm until served.