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
