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Kingston Jerk Chicken

Habanero chilies, a k a Scotch bonnet chilies are fiery but essential to this dish, which in the end is deliciously medium in heat. Wear rubber gloves when handling chilies if you are sensitive. You'll need a barbecue grill with a lid to make this.

4 green onions (white part only), coarsely chopped
1 habanero chile, stemmed, seeded and coarsely chopped
3 tablespoons canola oil
2 tablespoons fresh lime juice
1 tablespoon granulated garlic
2 teaspoons dried thyme
2 teaspoons ground allspice
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2- to 4-pound cut-up chicken, rinsed and patted dry

In food processor, combine green onions, chile, oil, lime juice, garlic, thyme, allspice, sugar, salt and pepper. Process until smooth.

Rub paste all over chicken. Put chicken in large, resealable plastic bag or glass baking dish, seal well or cover and refrigerate 6 to 12 hours.

Heat barbecue grill to medium. You will be using the indirect method of grilling. Here's how: For charcoal grill, once coals are red, push them to opposite sides of grill in 2 piles. Place a disposable aluminum drip pan between coals to keep them separated and catch drips. (Food grills on rack above drip pan.) Let coals burn until covered with gray ash and medium-hot.

For a gas grill, heat both burners (or all 3) to high. Then turn one burner to medium and turn other off (chicken goes on rack above turned off burner). If you have a grill with 3 burners, turn center burner off and grill on that.

Grill chicken skin side up, without turning, until juices run clear and it is no longer pink in thickest part. Leg and thighs will take 40 to 50 minutes; breast and wings, 30 to 40 minutes.

For crispier skin, grill chicken skin side down directly over heat, watching carefully, during last 5 to 10 minutes of grilling. Serve warm. Makes 4 servings.

"Weber's Big Book of Grilling"

Thursday, June 28, 2001

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