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Entrees

Miss Lily's Jerk Chicken

Ingredients

  • ½ cup tomato paste
  • ¼ cup white vinegar
  • ¼ cup molasses
  • 1 lime, juiced
  • 2 tablespoons light brown sugar
  • 2 teaspoons mustard powder
  • 1 teaspoon celery salt
  • 1 teaspoon ground cumin
  • ½ teaspoon fresh thyme
  • ½ teaspoon allspice
  • ½ teaspoon ground black pepper
  • ½ teaspoon tamarind puree
  • ½ teaspoon Wright's liquid smoke
  • ½ cup jerk seasoning, recipe follows
  • 1 whole chicken, backs removed, quartered, brined

Preparation

Combine 2 cups water with tomato paste, vinegar, molasses, lime, sugar, spices, tamarind and smoke to make jerk sauce; set aside.

Toss chicken in jerk season and marinate 24 hours. At service, grill or roast until juices run clear. Rest and serve with sauce. Makes 4 servings.

To make jerk seasoning, combine 2 bunches green onion, 1 medium yellow onion, ½ cup soy sauce, 20 whole allspice berries, 2 Scotch bonnet chiles, 2 tablespoons vegetable oil 3 cloves garlic, 6 sprigs thyme, 1 knob peeled ginger root and 1 tablespoon kosher salt in a food processor. Pulse to form a paste. Makes about 1½ cups.

Executive Chef Adam Schop; Miss Lily’s 7A Café, New York