I cleaned out my spice cupboard last night-yea!  I came across the Dean & Deluca  Jerk Rub that was given to us as a wedding favour.  We have friends who wed in Jamaica but assembled friends for a lovely brunch at The Gates upon their return.  Perhaps you know that my mind is like a long winding spaghetti noodle…..the discover prompted me to remember that I had been recently sent this delicious recipe by Granny’s Poultry.  Our plan is to try it the next sunny barbecue day.

2 kgs Chicken legs, back attached

2 T of olive oil

4 cloves of garlic, chopped

2-4 hot chili peppers chopped

2 bay leaves

3 bunches green onions., chopped

1 T ginger, chopped

1/4 c dark rum

2 T fresh limes juice

2 t salt

1 1/2 t ground allspice

2 t fresh thyme

Add all ingredients except chicken to a food processor and pulse until just finely chopped.  Prick the chicken pieces with the point of a knife and then rub with jerk marinade. *Skin may be removed first.  Cover and refrigerate for 4 -24 hours. Cook slowly over medium heat on the oiled grill of a barbecue for 45 minutes, turning once after 20 minutes. Chicken is done when the juices run clear or internal temperature reaches 170°F or 80°C.

For an extra hot marinate use Habanera or Scotch Bonnet chilies. For a milder version use Jalapeno chilies.

Recipe courtesy Chef Jason Wortzman of Granny’s Poultry.

Kath’s quote “Eating highly seasoned food is unhealthful, because it stimulates too much &  provokes the appetite too much.” -Catharine E. Beecher (1846)

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