Jamaican Jerked Chicken
- 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
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
More Recipes and Ideas:
Jamaican Jerked Chicken with Barbecue Sauce, Jamaican Jerk Chicken, Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers, Chicken Chili Recipes, Grilled Pork Chop Recipes, Chicken Cacciatore Recipes, Mexican Chicken Recipes, Chicken Curry Recipes, Garlic Chicken Recipes