Jerk Chicken Seafarers’ Style
The Seafarers Yacht Club of Annapolis, Md., recently celebrated its 50th anniversary. The club, founded in 1959 by a group of working class African Americans, is known for its seamanship and community service. Members of the club, with boats docked in Eastport and along the South River, are also known for always being up for a day of socializing, complete with a regal spread of the best dishes the Chesapeake region has to offer.
Their culinary skills caught the attention of Southern Living magazine not long ago and over the next few months, thanks to the Seafarers and Southern Living, several dishes favored – and perfected – by members of the club will be featured in Gourmet Galley.
The first recipe is Jerk Chicken, Seafarers’ Style.
Prep: 15 min.; Chill: 8 hr.; Stand: 30 min.; Grill: 1 hr., 10 min.
Yield: Makes 8 servings
Ingredients
• 1 1/2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 teaspoon paprika
• 2 (2 1/2- to 3-lb.) cut-up whole chickens
• 1 fresh lime, cut in half
• 1 (11-oz.) jar Jamaican jerk seasoning*
• Garnish: lime slices
Photo by Southern Living
Instructions
1. Stir together first 4 ingredients. Arrange chicken pieces, skin sides down, in an aluminum foil-lined roasting pan. Sprinkle both sides of chicken with seasoned salt mixture. Squeeze juice from lime over chicken. Spread jerk seasoning on both sides of chicken. Cover with plastic wrap, and chill 8 to 24 hours. Let stand at room temperature 30 minutes.
2. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Arrange chicken over unlit side, and grill, covered with grill lid, 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 170°. Garnish, if desired.
*1 (8-oz.) bottle liquid Jamaican jerk marinade may be substituted.
