Jerk Chicken for Midwesterners Adapted from a recipe in the Star Tribune "Jerk" refers to meat so tender it can be "jerked" off the bones. This recipe has decreased the peppery hotness to suit Midwestern tastes. Serves 4 generously 3 to 3-1/2 pounds chicken parts: thighs, legs, wings 1 tsp. salt 1 cup Jerk Rub or Marinade, divided (see recipe below) 1/2 cup chicken or vegetable broth or beer (I used chicken broth) Rinse and dry the chicken well with paper toweling. Trim away and discard excess fat and skin. Sprinkle the chicken all over with the salt. Place the chicken in a large glass or ceramic bowl or casserole. Set aside 1/3 cup of the rub or marinade. Pour the rest of the sauce over the chicken and, using your hand, rub the chicken well with the marinade. Cover the container and marinate the chicken in the refrigerator at least 4 hours, but preferably overnight. Rub the chicken two or three times as it marinates to intensify the flavor. Combine the remaining 1/3 cup marinade with the broth or beer and refrigerate until ready to bake. When ready to bake, remove the chicken from the refrigerator and let rest at room temperature for about 30 minutes. Preheat the broiler. Generously oil a large roasting pan (any large flat pan with sides will do). Place the chicken in the pan in a single layer. If necessary, use 2 pans; don't crowd the chicken. Place the pan or pans 6 inches from heat and broil 3 or 4 minutes or until the chicken is lightly brown. Using tongs, turn over the chicken pieces and broil 3 or 4 minutes longer or until lightly brown. Immediately reduce the oven temperature to 350 degrees. Set the pan of chicken on the lower oven shelf and bake, turning a few times with tongs, for 30 to 35 minutes, or until the chicken is done and an instant-read thermometer reads 175 degrees when inserted into a chicken thigh. If the chicken becomes too dry during baking, spoon a little of the leftover marinade over the pieces. When ready to serve, place the marinade-broth mixture in a pan on high heat and bring to a boil. Transfer the chicken to a serving platter, pour the hot sauce over it, and serve. Jerk Rub or Marinade Makes 1 generous cup 1/4 cup peanut or corn oil (I used canola) 1-1/2 cup chopped green onions, white and green parts (1 bunch) 1/2 tsp. dried chili peppers 3 to 4 cloves garlic, finely minced 1 Tab. ground allspice or 2 Tab. allspice berries, crushed 2 tsp. chopped fresh thyme or 1 tsp. dried thyme 1/4 cup cider vinegar 2 Tab. soy sauce 2 Tab. lemon or lime juice 1 Tab. dark molasses or dark brown sugar 1 Tab. finely chopped fresh ginger or 1 tsp. ground ginger (I used bottled ginger) 1 tsp. ground cinnamon 1/2 tsp. nutmeg 1 tsp. freshly ground black pepper In a medium saucepan, combine the oil, green onions, chili peppers, garlic, allspice, and thyme. Stir over medium-low heat for about 5 minutes. Stir in the vinegar, soy sauce, lemon or lime juice, molasses or brown sugar, ginger, cinnamon, nutmeg, and black pepper. Raise the heat to moderately high and bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer for 5 to 8 minutes, stirring frequently. Remove the pan from the heat, cool and pour the marinade into a blender or food processor. Process until smooth. Pour the marinade into a jar or plastic container and keep it in the fridge until ready to use. Made by Judy St. Clair for the September 2004 potluck.

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