{"id":3971,"date":"2017-08-25T07:39:46","date_gmt":"2017-08-25T13:39:46","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3971"},"modified":"2017-08-25T07:39:46","modified_gmt":"2017-08-25T13:39:46","slug":"jerk-spiced-grilled-chicken","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/jerk-spiced-grilled-chicken.html","title":{"rendered":"Jerk Spiced Grilled Chicken"},"content":{"rendered":"<p><em>For added flavor, set a smoker box filled with hickory or apple chips on the grill and let them burn while the chicken cooks.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 bunch\u00a0Scotch bonnet\u00a0or\u00a0haba\u00f1ero chiles, stemmed and seeded (To avoid unwanted skin contact, wear gloves, and use a \u00bc teaspoon measure to remove chile seeds. You can vary the chiles to control the heat.) (A not so gourmet substitution would be Sriracha sauce or some other really hot sauce.)<\/li>\n<li>3 cloves garlic<\/li>\n<li>1 bunch\u00a0scallions, trimmed and chopped<\/li>\n<li>1 small onion, chopped<\/li>\n<li>1 piece\u00a0fresh ginger (2-inch), peeled<\/li>\n<li>Juice of 2 limes<\/li>\n<li>2 Tab\u00a0olive oil<\/li>\n<li>1 Tab brown sugar<\/li>\n<li>2 tsp.\u00a0dried thyme<\/li>\n<li>1 tsp.\u00a0ground allspice<\/li>\n<li>1 tsp.\u00a0kosher salt<\/li>\n<li>1\u20442 tsp.\u00a0black pepper<\/li>\n<li>4 chicken hindquarters, trimmed<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li>Pur\u00e9e\u00a0chiles, garlic, scallions, onion, ginger, lime juice, oil, brown sugar, thyme, allspice, salt, and pepper in a food processor. ( You might do this at home if camping.)<\/li>\n<li>Pierce\u00a0hindquarters with a knife and place in a large dish.\u00a0Piercing the chicken with a knife allows the marinade to more easily penetrate into the meat.<\/li>\n<li>Coat hindquarters with scallion pur\u00e9e and cover with plastic wrap.<\/li>\n<li>Chill 2 hours or up to one day.<\/li>\n<li>Prepare\u00a0grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 400\u00b0.<\/li>\n<li>Grill\u00a0hindquarters, skin side up, indirectly (unlit side), covered, 25 minutes. Rotate hindquarters to evenly cook, and grill until an instant read thermometer inserted in the thickest part registers 175\u00b0, 20 minutes more. \u00a0If cooking on charcoal, use medium heat and rotate to the side when done.<strong>\u00a0<\/strong><\/li>\n<\/ol>\n<p><strong>Serves: \u00a0<\/strong>4<\/p>\n<p><strong>Source: \u00a0<\/strong>cuisine recipes.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For added flavor, set a smoker box filled with hickory or apple chips on the grill and let them burn while the chicken cooks. Ingredients: 3 bunch\u00a0Scotch bonnet\u00a0or\u00a0haba\u00f1ero chiles, stemmed and seeded (To avoid unwanted skin contact, wear gloves, and use a \u00bc teaspoon measure to remove chile seeds. You can vary the chiles to &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/jerk-spiced-grilled-chicken.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Jerk Spiced Grilled Chicken&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[5],"tags":[44],"class_list":["post-3971","post","type-post","status-publish","format-standard","hentry","category-entree-chicken","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3971"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3971\/revisions"}],"predecessor-version":[{"id":4515,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3971\/revisions\/4515"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}