Chicken brings a taste of the islands

This week we are visiting Jamaica and preparing Jerk Chicken. There are many different ingredient combinations that can be used to make Jerk Chicken, but the following recipe is my favorite way to prepare it. I hope you enjoy it as well.

• JERK CHICKEN

Ingredients

1 chicken, cut into pieces

1 cup water

1⁄2 tablespoon salt

1⁄2 cup freshly squeezed lime juice

3 habanero peppers

8 garlic cloves

1 tablespoon brown sugar

1 tablespoon fresh ginger

1 tablespoon fresh thyme

1 tablespoon allspice

1⁄2 teaspoon ground nutmeg

1 tablespoon black pepper

2 tablespoons vegetable oil

2 cups chopped green onion

1 cup chopped cilantro

Putting it together

In a large mixing bowl, toss the chicken with water, salt and lime juice and set aside for a few minutes while you prepare the rest of the marinade.

In a blender, add the rest of the ingredients and puree until you have a thick sauce. Add water, if needed. Pour most of the marinade over the chicken in the bowl, saving some for brushing onto the chicken while grilling. Mix the chicken and marinade very well to ensure all surfaces of the chicken are covered with the marinade. Cover and refrigerate overnight.

The next day, grill chicken over very high heat, turning often so it does not burn.

Serve Jerk Chicken with fried plantains, steamed rice and lime wedges.

• • •

Next week, we will visit Cuba to prepare Ropa Vieja con Moros y Cristianos, or Pork with Beans and Rice.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.