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Ground Allspice

Ground Allspice

Caribbean Fire BBQ Chicken

Prep Time: 15 minutes
Marinade time: 2 hours in refrigerator, or overnight if possible,
Time Cooking time: 30 minutes

Serves 6

Ingredients

6 chicken pieces
3 small hot peppers (bird eye or Scotch Bonnet), softer skins force
3 pieces of fresh ginger root, about 1 "(25mm) of each cube
6 spring onions, trimmed
2 to 3 cloves garlic
1 / 2 teaspoon ground allspice
1 teaspoon paprika
1 teaspoon dried thyme
pinch ground cinnamon
pinch of ground cloves
5 tablespoons light soy sauce
6 tablespoons white wine vinegar
freshly ground black pepper

1. Place the onions, chiles, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make a paste smooth.

2. Place chicken pieces on a plate and pour the mixture over. Turn the parties to be well covered. Transfer to refrigerator and let marinate for at least 2 hours, overnight if possible.

3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and sprinkle with remaining marinade.

4. Serve immediately on individual plates.

Hint: Cooking BBQ a whole chicken

For whole birds and other foods that take longer to cook, consider a heat-resistant digital thermometer. They have a unit base that sits on the counter and a heat resistant cable that connects the temperature probe to the base unit.

The probe is maintained in food during cooking and the base unit of the sample temperature during cooking time. Slide the tube into the heart of a whole chicken.

Connect the cable to the base unit. Turn the base unit and follow the manufacturers instructions for setting the desired final temperature. Once the final temperature is reached, remove the chicken from the heat.

Use a thermometer barbecued meat when the meat is highly recommended for better and more hygienic.

Caribbean Spiced mackerel with green bananas (حلال)

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