central american

Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Miss Ollie's Grilled Jerk Chicken

chives,

Scotch bonnet chiles chiles

garlic cloves, crushed

malt vinegar

soy sauce

Jamaican rum

kosher salt

allspice

nutmeg

cloves

chicken

Vegetable oil (for grill)

Let’s get a technicality out of the way: Classic jerk chicken is grilled over pimento wood (which comes from the tree that also produces allspice berries). If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Epicurious

Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.

Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.

Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20–25 minutes longer.

Transfer chicken to a platter and let rest 10 minutes before serving.

Celebrate Day of the Dead by summoning the souls of past loved ones with this elegant Abuelita Chocolate & Orange Fondue treat. Served with fresh fruit, pound cake or Mexican sweet bread, you'll be pleasantly surprised by the zesty orange flair found in each chocolaty bite. This is great for entertaining all year long.

Abuelita Chocolate & Orange Fondue

whipping cream

orange peel

orange liqueur (optional)

Heat cream in mediumheavy-duty saucepan over medium heat; bring just to a boil.

Reduce heat to low; add Abuelita chocolate.

Cookstirring constantlyuntil chocolate has completely dissolved and mixture is smooth.

Remove from heat; stir in orange peel and liqueur.

Top 2 central american recipes from across the web

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Miss Ollie's Grilled Jerk Chicken

Abuelita Chocolate & Orange Fondue

Top 2 central american recipes from across the web

The most viewed central american recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miss Ollie's Grilled Jerk Chicken

Abuelita Chocolate & Orange Fondue

The most viewed central american recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine