Sunday, March 17, 2013

Cliff Newman's Jerk Chicken

One of my former employees at WJZ, Cliff Newman, was quite the cook.  We would often trade recipes, and sometimes we would share dishes we each made at lunch.  Cliff liked spicy food as much as I do, and he made this jerk chicken recipe one day.  Now I make a pretty mean jerk chicken, but Cliff’s wet marinade recipe was “off the charts.”  I hounded him for it until he finally relented and gave it to me just before he retired. Thanks Cliff!


1 medium onion, coarsely chopped
3 medium scallions, coarsely chopped
2 habanero chiles, coarsely chopped
2 garlic cloves, chopped fine
1 Tbs 5 spice powder
1 Tbs allspice berries, coarsely ground
1 Tbs black pepper, coarsely ground
1 tsp thyme, crumbled
1 tsp ground nutmeg
1 tsp salt
½ cup Kikkoman soy sauce
1 Tbs vegetable oil
2 whole chickens, quartered


Combine first 10 ingredients in a food processor and process to a paste.  While the machine is running, add soy sauce and oil in a steady stream till well incorporated.  Pour marinade into a Ziploc bag and add chicken pieces, turning to coat all sides. Refrigerate overnight. Grill on a charcoal grill.

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