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Bluegrass Jerk Chicken
Fiery hot, smoky flavors abound in this dish. In Florida as a child, I was able to be introduced to many varieties of foods from all over. Habanero peppers are pungent and pack a lot of heat in a little pepper. For best results, marinate overnight. Prep time factors this.
Prep Time: 09:00
Cook Time: 00:30
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 habanero chiles, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice, coarse ground or 2 teaspoons ground allspice
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme
1 teaspoon freshly grated nutmeg
1 star anise pod, ground finely
1 teaspoon kosher salt
1/2 cup bourbon barrel foods bluegrass soy sauce
1 tablespoon olive oil
4 - 6 lbs chicken thighs, skin on
1Combine Bourbon Barrel Foods Soy Sauce and olive oil. Set aside.
2In a food processor, combine onion, scallions, habaneros, garlic, five-spice, allspice, pepper, thyme, nutmeg and salt. Process to a paste. While the machine is running, add in Bourbon Barrel Foods Soy Sauce mixture in a steady stream.
3Place chicken in a shallow pan and pour marinade over it, turning to coat. Cover and refrigerate overnight. Bring chicken to room temp before cooking.
4Over medium hot wood coals grill chicken for about 35-40 minutes to an internal temperature of 165 degrees. Transfer to a serving dish and dig in!
Add a drop of soy sauce right at serving for a punch of flavor!
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