Name: Jamaican Jerked Chicken
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M1DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: caribbean
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; 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; 1 1/4 cups ketchup; 1/3 cup dark brown sugar

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.

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:

Yield: About 2 cups

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.

Jamaican Barbecue Sauce:

Yield: About 2 cups

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.

Recipe from Emeril Lagasse

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Jamaican Jerked Chicken

Jamaican Barbecue Sauce:

Jamaican Barbecue Sauce:

Jamaican Barbecue Sauce:

Jamaican Barbecue Sauce:

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