Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Pickapeppa Chicken
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- Level: Easy
- Total: 3 hr 5 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 791
- Total Fat
- 54 g
- Saturated Fat
- 14 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 58 g
- Cholesterol
- 231 mg
- Sodium
- 224 mg
Mix together rum, pumpkin spice and Pickapeppa sauce with ginger, allspice, Scotch bonnet pepper and scallions for a chunky, jerk-inspired chicken marinade. Pickapeppa is a celebrated Jamaican condiment that adds a distinct punch to the perfectly charred, juicy grilled chicken.
- Level: Easy
- Total: 3 hr 5 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 791
- Total Fat
- 54 g
- Saturated Fat
- 14 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 58 g
- Cholesterol
- 231 mg
- Sodium
- 224 mg
Ingredients
Directions
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
- Rub the jerk paste all over the chicken halves, cover, and refrigerate for 2 to 24 hours.
- Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on indirect side. Place the chicken, skin side down, over direct heat and cook until skin crisps and has definite grill marks, about 4 minutes per side. Move to indirect heat over the drip pan and cook skin side up, covered, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 35 to 40 minutes. Let the chicken rest about 5 minutes, then cut into pieces and serve.
Cook’s Note
Pickapeppa -- the celebrated Jamaican bottled sauce -- is a blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarind, peppers, and spices. Fans use this "Jamaican ketchup" on all manner of grilled foods. It adds a distinct punch to this version of the island's spicy jerk marinade.
