THE GLUTEN-FREE GANG
 
BASICS CLASS
CALENDAR OF EVENTS
PHOTO GALLERY
GF FAMILY FUN DAY
GOLF BENEFIT
LINKS
LOCAL RESOURCES
REGIONAL SUPPORT
RECIPES-MAIN
RESTAURANTS
 

JAMAICAN JERK CHICKEN

by Bob Janosy - 2004 Conference Cookbook

Ingredients:

6

Scallions green only, sliced thin

2 large

Shallots finely minced

2 large

Cloves Garlic finely minced

1 Tbl.

Fresh Ginger finely minced

1 tsp.

Hot Fresh Chile seeded, finely chopped
(Scotch Bonnet or Habanero)

1 Tbl.

Ground Allspice

1 tsp.

Fresh Ground Black Pepper

tsp.

Cayenne Pepper

1 tsp.

Ground Cinnamon

tsp.

Ground Nutmeg

1 Tbl.

Fresh Thyme or 1 tsp. dried

1 tsp.

Course Salt

1 Tbl.

Dark Brown Sugar

cup

Fresh Orange Juice

cup

Rice Vinegar

cup

Red Wine Vinegar

cup

Soy Sauce

cup

Olive Oil

2

Chickens - quartered

Directions:

1.       In small bowl, combine scallions, shallots, garlic, ginger and Chile.

2.       In another bowl, combine spices, salt and sugar. Mix thoroughly.

3.       Whisk in orange juice, vinegars and soy.       

4.       Slowly drizzle in oil, whisk constantly.

5.       Add reserved scallion mixture and stir. Let rest 1 hour.

6.       Wash chicken and place in bowl.

7.       Add sauce to chicken and rub in well (use gloves to protect hands from hot Chiles).

 

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209