Jamaican Jerked Chicken

Total Time:
25 hr
Prep:
30 min
Inactive:
24 hr
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 5 pounds chicken pieces
  • 2 cups distilled white vinegar, plus 1 teaspoon
  • 2 cups finely chopped scallions
  • 2 Scotch bonnets, seeded and minced (please wear gloves)
  • 2 tablespoons soy sauce
  • 4 tablespoons fresh lime juice
  • 5 teaspoons ground allspice
  • 2 bay leaves
  • 6 cloves garlic, minced
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons dried thyme, crumbled
  • 1 teaspoon cinnamon
  • 2 cups Jamaican Barbecue Sauce, to serve, recipe follows
  • Jamaican Barbecue Sauce:
  • 1 1/4 cups ketchup
  • 1/3 cup soy sauce
  • 2 tablespoons Jamaican hot pepper sauce
  • 2 tablespoons Jerk marinade (reserved from associated recipe)
  • 3 scallions, minced
  • 3 cloves garlic, minced
  • 3 tablespoons minced fresh ginger
  • 1/3 cup dark brown sugar
  • 1/3 cup distilled white vinegar
  • 3 tablespoons dark rum
Directions

Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.

In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.

Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.

On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.

Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.

Jamaican Barbecue Sauce:

In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.

Yield: About 2 cups


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    Jamaican Jerked Chicken with Barbecue Sauce

    Recipe courtesy of Emeril Lagasse