Sunday, July 20, 2008

Southern Caribbean Chicken

I love grilled chicken of all types. I've done a lot of Jamaican jerk and it's pretty spicy. This is a recipe from Bardados. It's similiar to Jamaican but without all the chili hellfire!

Make a paste in the food processor. Garlic, shallot, chives, serrano chili, green onion, green bell pepper, celery, and flat leaf parsley. Puree this and add some lime juice, soy sauce, and olive oil.

Season it to your liking with salt, black pepper and extra lime juice if needed. It's a highly seasoned paste and really tasty.

Put your chicken parts in a bowl and cover them with the paste for 2 hours to 24. The longer, the more flavor imparted to the bird.

Grill em' and eat em'. I had a simple salad and Juan Canary melon, the sweetness of the melon really went well with the chicken. Mmm!!


Beerorkid said...

that some good looking hunks of meat. You grill master.

I missed a few good rains barrel wise. Got to get on that.

Chris said...

Thanks! My rain barrel is getting low quick with this heat.

Mr. T said...

Man, that just sounds heavenly. I love fresh made marinades and rubs, and this just sounds mouth watering.