YeOldeStonecat
New member
Whipped this up one creative day to take to a "Cooking Club" cruise.
Chicken
1 gallon of pineapple juice
1 can of coconut cream/milk, unsweetened
1 bunch of fresh cilantro
several fresh limes
A good jerk marinade...I prefer Graces or Walkers Wood
http://www.buygracefoods.com/site/pr...asoning_bottle
http://www.walkerswood.com/product_detail.asp?pID=1
Fresh cracked black pepper
Pineapple rings
Sea Salt
Cut up your chicken...I broke down to drumsticks, thighs, for breasts you can half each half to equal sizes...just put them on the grill later since they cook quicker.
Fill large bowl (I prefer ceramic) with the pineapple juice, coconut milk, 2-3-4 heaping spoons of the jerk marinade (adjust to your tolerance of heat). Rough chop the fresh cilantro and toss in, 15-20 good twists of the pepper mill, and a few good dashes of the salt. Using a rind peeler (remember this one Lefty?) strip the green rind off of the limes..toss in. Squeeze juice from the limes into the bowl. Mix up well.
Rinse, pat dry, and toss in the chicken. Liquid should over them. Seal bowl and put in fridge overnight. Following morning stir around (ingredients settle..gotta get them back all over the chicken) and put back in fridge.
Come BBQ time...pre-heat grill...clean grates well. Turn down heat to low to med low (depending on your grill). Oil grill...put on the chicken. Keep turning often, adjust heat and re-arrange as necessary to keep the flareups down (as chicken fat from skin can run away from you...some grills manage to keep flareups down better than others). Up to about 1/2 way through the cooking...I keep basting the chicken with the leftover juice from the bowl...get those remaining cilantro leaves on the chicken also, and the lime zest strips.
When close to done..get those pineapple rings in the grill..get some color on 'em and serve with the chicken.
Chicken
1 gallon of pineapple juice
1 can of coconut cream/milk, unsweetened
1 bunch of fresh cilantro
several fresh limes
A good jerk marinade...I prefer Graces or Walkers Wood
http://www.buygracefoods.com/site/pr...asoning_bottle
http://www.walkerswood.com/product_detail.asp?pID=1
Fresh cracked black pepper
Pineapple rings
Sea Salt
Cut up your chicken...I broke down to drumsticks, thighs, for breasts you can half each half to equal sizes...just put them on the grill later since they cook quicker.
Fill large bowl (I prefer ceramic) with the pineapple juice, coconut milk, 2-3-4 heaping spoons of the jerk marinade (adjust to your tolerance of heat). Rough chop the fresh cilantro and toss in, 15-20 good twists of the pepper mill, and a few good dashes of the salt. Using a rind peeler (remember this one Lefty?) strip the green rind off of the limes..toss in. Squeeze juice from the limes into the bowl. Mix up well.
Rinse, pat dry, and toss in the chicken. Liquid should over them. Seal bowl and put in fridge overnight. Following morning stir around (ingredients settle..gotta get them back all over the chicken) and put back in fridge.
Come BBQ time...pre-heat grill...clean grates well. Turn down heat to low to med low (depending on your grill). Oil grill...put on the chicken. Keep turning often, adjust heat and re-arrange as necessary to keep the flareups down (as chicken fat from skin can run away from you...some grills manage to keep flareups down better than others). Up to about 1/2 way through the cooking...I keep basting the chicken with the leftover juice from the bowl...get those remaining cilantro leaves on the chicken also, and the lime zest strips.
When close to done..get those pineapple rings in the grill..get some color on 'em and serve with the chicken.
