Jamaican Jerk Chicken

Specially created for pairing with the Frisch 2009 Gewurztraminer

Ingredients:

2 cut-up chickens

Jerk Marinade

1 onion, finely chopped

1/2 cup finely chopped scallions

2 teaspoons fresh thyme leaves

1 teaspoon salt

2 teaspoons sugar

1 teaspoon ground Jamaican pimento (allspice)

1/2 teaspoon ground nutmeg

1/2 teaspoon gorund cinnamon

1 hot pepper, finely ground

1 teaspoon ground black pepper

3 tablespoons soy sauce

1 tablespoon cooking oil

1 tablespoon cider or white vinegar

Directions:

Mix together all Jerk Marinade ingredients in blender or food processor, processing to combine well. Makes about 1-1/2 cups.

Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours. Arrange chicken on prepared grill, skin side down. Baste frequently and turn chicken about every 10 minutes. Over a slow fire (which is preferred), the chicken will cook in approximately 1-1/2 hours. Over a hotter grill, it will take about 40 minutes. Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.

Makes 8 servings.

*Recipe and Photo Courtesy of National Chicken Council