Chef Jessica: Jerk Chicken with Fried Zucchini

!±8± Chef Jessica: Jerk Chicken with Fried Zucchini

Jerk Chicken For the Rub: I love this recipe; I recommend doubling or tripling it. You can adjust the heat by changing the variety of peppers used. It will keep well in your refrigerator for several weeks. 2 Poblano Chilies, stem removed 2 TBSP dried rosemary 2 TBSP fresh parsley chopped 3 TBSP dried thyme 3 green onions, chopped (white and green parts) 1 tsp salt 1 tsp black peppercorns 1 small lime, seeds removed ¼ cup yellow mustard 2 TBSP white vinegar Put everything in a food processor (or blender) and process until a smooth paste forms. This will make an excellent rub for poultry or you can add more vinegar to dilute and have more of a sauce consistency. For Rotisserie chicken: 2 whole fryers (3-4 lbs) basco sauce 2 TBSP Kosher Salt 3 TBSP granulated sugar Rinse chickens and trim of excess fat. Place in large pot and pour in remaining ingredients then add enough water to cover. Put lid on pot and place in refrigerator overnight to allow to brine. When ready to cook remove chicken from pot and discard liquid. Pat chicken dry with paper towels then apply the jerk seasoning all over the chicken. Place on the spit for your rotisserie as demonstrated then allow to cook until chicken reaches an internal temperature of 180° at the thickest point of the thigh (not touching the bone)- this will normally take 1 ¼- 1 ½ hours. Fried Zucchini with Jalapeno Ranch dip As summer kitchens have improved, many of them now offer the option of cooking on burners outside too. I recommend ...

Chef Jessica: Jerk Chicken with Fried Zucchini

Good Frye Daisy Duke Boots New Lexmark E322 Driver Good Bargain Portable Dryer Clothes