Jamaican-Style Barbecued Chicken

(Serves 4)

INGREDIENTS

FOR THE MARINADE:

Scallions, finely chopped 8 medium
Garlic Cloves, minced 2
Scotch Bonnet Chile, seeded and finely chopped 1
Soy Sauce 1 and 1/2 teaspoons
Vegetable Oil 1 tablespoon
Sweet Paprika 1 tablespoon
Thyme 1 teaspoon
Salt 1/2 teaspoon
Freshly Ground Pepper 1.2 teaspoon

Chicken, whole 1-4 pounds
Jamaican Barbeque Sauce As Needed
Wood chips, soaked in water for 1 hour and drained 2 cups

METHOD OF PREPARATION

1. Combine all of the marinade ingredients in a food processor and puree to a paste.

2. Run fingers under the breast skin of the chicken to loosen it. Spoon half of the marinade into the neck and central cavities and rub the remaining mixture over the breast meat under the skin. Put the chicken in a sturdy plastic bag and marinate in refrigerator for 12-24 hours, turning the bag occasionally.

3. Prepare grill. When temperature reaches 350 degrees, toss the wood chips onto the coals or add to smoker box.

4. Remove the chicken from the bag and set it in the center of the grill, away from the flames. Cover tightly and cook for 1 hour. Brush the chicken with the barbecue sauce from time to time. The chicken is done when it is deep brown and the juices run clear when inner thigh is pierced.

5. Let chicken rest 15 minutes before carving.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “SUMMERTIME GRILLED FAVORITES WEEK,” aired during the week of July 30, 2007.