Jerk Chicken In The Making

• 4-6 pounds chicken pieces, drumsticks and thighs
• 4 stalks fresh green onions
• 2 ts garlic powder
• 1 chili pepper, stemmed and chopped (Jalapeño, Habanero or pepper
• 1/4 cup of soy sauce
• 2 tablespoons oil (any kind)
• 1/4 cup of lime juice
• 4 tablespoons light brown sugar
• 4 teaspoons  allspice
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 tablespoons dried thyme
• 2 teaspoons black pepper
• 4 teaspoons salt
• 2 ts red pepper flakes

 Rice and Beans

• 1 cup long grain rice
• 1 tablespoon oil - any kind
• 1 onion, chopped
• 1 ts garlic powder
• 1 3/4 cup chicken broth
• a pinch of ground nutmeg
• 1 teaspoon salt
• 1 15-ounce can of black beans, rinsed and drained
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 cut the green onions in pieces,  and  de-seed peppers, then add to a large food processor or blender.  stir in brown sugar,  all of the spices, dried thyme, soy sauce, oil, juice , and blend well until you have mixed it all together . Add the chicken pieces  to a freezer bag with the jerk sauce liquid,and toss together until fully coated in the marinade mixture. or you can put it in a bowl and  Cover bowl with plastic wrap and marinate the chicken in the fridge for at least 3 hours or overnight. When ready to cook, heat panggangan to 350°F and bake chicken for 45-55 minutes.

***if you are going to use the grill, make only one side of the grill hot**

grill the pieces for 3 minutes on each side just to get the grill marks, using the hot side of the grill. Move the pieces to the cold side of the grill and cook for 1 hour, flipping after 30 minutes. so on the cold side of the grill you will cook it for 30 minutes on each side, after you have made your grill marks.

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While chicken is cooking start on the rice. Add oil in a small saucepan over medium heat. Stir in chopped onions and garlic, cook until soft, about 3 minutes. Stir in rice and cook for 3 minutes while stirring, then pour in the chicken broth. Season with nutmeg and salt. Bring to a boil, then reduce heat to low. add the rinsed black beans, Cover and simmer until the liquid has been absorbed and rice is tender, about 18 -22 minutes. Do not remove the lid while it is cooking.

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