| Avita Amber Beer Jerk Chicken |
Recipe Type: Main
Author:
Prep time: 8 hours
Total time: 8 hours
Serves: 3
I got the original recipe from “Abita Beer, Cooking Louisiana True.” However, I have modified the recipe for my tastes by substituting some of the proteins and even adding new ingredients. I tried them all right out of the book for the 1st time, then tweaked a little to try and make it mine or suit my personal tastes. I like more heat in my food and tend to almost turn even Cajun dishes, that are spicy in their own right, maybe even a little southwestern. I’ll always probably put too many peppers in a dish, but to me it tastes good.
Ingredients
- Add the Chicken Pieces of your Choice: Whole, Drumsticks, Legs, Thighs.
- 1 Medium onion, chopped
- 1 Garlic clove, chopped
- 1 (2″) piece fresh Ginger root, peeled and chopped
- 1 bunch Green Onion, chopped
- 1 bunch fresh Thyme, chopped
- 2 Habanero peppers, seeded and chopped
- 3 tsp Cajun seasoning
- 1 Tbsp salt
- 1 tsp Cayenne pepper
- 2 boiler/fryer Chickens, about 3 lbs each, cut into pieces
- 1 (12 oz) bottle Abita Amber Beer
Instructions
- Combine the onion, garlic, ginger, green onions, thyme, habaneros, creole seasoning, salt and cayenne in a food processor. Puree the mixture until smooth.
- Rub the marinade mixture evenly over the chicken pieces. Place in a large re-sealable plastic bag. Refrigerate for at least 8 hours, turning bag occasionally to distribute the marinade.
- Stabilize grill dome to 350 indirect setup. Grill chicken pieces splashing with beer every 15 minutes until cooked through.
Notes
Recipe Submitted by: BuffaloBoone
Boone’s Recipe is inspired by: Marcelle Bienvenu & Susan Spicers’ book, ” Abita Beer: Cooking Louisiana True ”
Cook Time will vary dependent upon the poultry size/pieces.