The Red and Black

Issue date: 9/27/07 Section: Out & About

Media Credit: KRISTIN BOYD The jerk chicken at Kelly's comes with two sides, tea and cornbread. Pictured here with spicy cabbage, rice & peas and plantains. [Click to enlarge]

Kelly's on Baxter Street is conveniently located for freshmen living in the high-rise dorms and lacking cooking amenities. Kelly's cuisine tastes authentic and full of spice, with welcoming extra-sweet tea and cornbread to help cool things down. The jerk chicken is a signature dish, and the owner was kind enough to offer his recipe so readers could spice things up in their own kitchens.

Jerk Chicken Recipe

1 bag of chicken leg quarters
Vinegar
Scotch Bonnet Pepper (adjust for desired spiciness)
1 bunch green onions
2 regular onions
Garlic
½ teaspoon table salt
Dash of cinnamon
1 cup brown sugar
Thyme bunch
Dash of nutmeg
Gravy master (for color)

Wash chicken well with vinegar.
Chop onions and garlic and place all ingredients in blender (aside from chicken and vinegar). Blend until uniform, add water until a paste forms. Marinate chicken in paste for at least 30 minutes. Place chicken on grill and cook about 30 minutes, until cooked through. Put remaining paste in pot and bring to a boil to thicken into sauce. Put chicken in pan, cover with remaining sauce and cook in oven at 350? for 30-40 minutes. Enjoy!

- Special Thanks: Kelly's Jamaican Restaurant
699 Baxter Street
706-543-2303

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