Recipe: Jerk Chicken with Pineapple Ginger Glaze Ingredients By Michael Mclean Marinade: Chicken (3-4 lbs.) cut in quarters 2 stalks of scallion finely chopped 3-4 stems of fresh thyme 1 medium onion (julienne) 1 juiced lemon 1 tsp. fresh lemon zest 2 scotch bonnet peppers finely chopped 2 tbsp. grated ginger 1 stalk of celery grated 1 tbsp. grounded pimento ½ tbsp. grated nutmeg ¼ tbsp. cinnamon 2 tbsp. rice wine vinegar 4 cloves crushed garlic 2 tbsp. kosher salt 1 tbsp. ground black pepper 1 tsp. paprika Glaze: 8 ounces crushed pineapple in juice 2 tablespoons grated ginger ¼ cup granulated sugar Instructions Marinade: Massage all ingredients into chicken. Refrigerate for an...
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