Jerk Chicken (Brine Marinated)

Jerk chicken...mmmmmmmmm! What else can I say? It's the first Caribbean cuisine I was ever exposed to and was hooked ever since. There are 1000's of ways to make it so, no one way is right or wrong. It completely depends upon your own likes and the likes of those you are goiing to serve it to. It is something I experiment with frequently trying out different spice combinations and sometimes different preparation/cooking techniques. Anyway my mouth is watering now for a piece so here we go...

Ingredients:

6 cups of water

1 smoked turkey neck

¾ cup of dark brown sugar

¼ cup of salt

3 bay leaves

4 garlic cloves, chopped

2 scallions, chopped

1 tblsp whole coriander

1 whole scotch bonnet pepper

¼ tsp all spice

Directions:

Place all ingredients in a pot and bring to a boil. Turn down heat and allow to simmer for about an hour. Remove turkey neck and discard (or save for something else). Allow the brine to cool. Once completely cooled wash chicken and place in brine. Make sure the chicken is completey submerged in the brine. I use a fairly deep and wide plastic container for this. Put into refrigerator and marinate chicken in brine overnight. The next morning remove the chicken from the brine, discard the brine and thoroughly rub chicken with your favorite jerk seasoning. Place jerk marinated chicken into a zip loc bag or covered container and let marinate in the refrigerator at least 2 hours. The longer the better. Slow cook your chicken at a low heat either in the oven or on the grill for about 2 hours. Baste your chicken with marinade at least every half hour. For this recipe I used approximately 5 pounds of fresh jumbo chicken wings. Enjoy and be blessed!