| |
ingredients:
1/8 cup whole allspice berries
2 T black pepper corns
2 bay leaves
1 papaya mashed
1 small onion, peeled and coarsely chopped
1 bunch green onions, coarsely chopped
6 cloves garlic, peeled and coarsely chopped
1 habenero or scots bonnet chile(more for hotter)
1/8 cup thyme
2 T grated fresh ginger
2 tsp salt
1/4 c fresh squeezed lime juice
1/8 c vegetable oil
Water as needed
2 chickens split
directions:
Toast the allspice berries and black peppercorns until fragrant. Pulverize the allspice, black pepper, and bay leaves in a spice grinder, then add the powdered spices to the bowl of a food processor, along with the onions, scallions, garlic, paypaya, chiles, thyme, ginger, salt, and the liquid ingredients. Process to a smooth paste, adding water and scraping down the food processor as necessary.
Cook the chicken slowly in a covered charcoal grill over indirect heat, for 1½ to 2 hours, turning and basting about every half hour with leftover marinade.
|
