Cooking with Chef Singh

Jerk Chicken

Marinade: Make 6 Cup

• 4 cups (1 inch) pieces green onion

• 1/4 cup fresh thyme leaves

• 2 tablespoons vegetable oil

• 1 tablespoon freshly ground pepper

• 1 tablespoon freshly ground coriander seeds

• 3 tablespoons grated peeled ginger root

• 2 tablespoons fresh lime juice

• 2 teaspoons salt

• 2 teaspoons freshly ground allspice

• 1 teaspoon freshly ground nutmeg

• 1 teaspoon ground cinnamon

• 5 cloves garlic, peeled and halved

• 3 bay leaves

• 3 Pc serrano Chili

Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once

Note: Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.

1 (3-1/2 pound) broiler-fryer

Remove and discard giblets from chicken. Rinse chicken under cold water, and pat dry. Remove skin, and trim excess fat; split chicken in half lengthwise. Place chicken in a large shallow dish, and spread Wet Jerk Rub over both sides of chicken. Cover and marinate in refrigerator overnight.

Cooking: Coat grills rack with cooking spray; place rack on grill over low heat. Place chicken on rack, turning occasionally. And cook until tender.

Note: Substitute boneless skinless chicken breast for the whole fryer, if desired.

Chef’s cooking trivia: I like a cook who smiles out loud when he tastes his won work.