Jamaican Jerked Chicken

Jamaican Jerked Chicken
Jamaican Jerked Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 5

    pounds chicken pieces

  • 2

    cups distilled white vinegar plus

  • 1

    teaspoon distilled white vinegar

  • 2

    cups finely-chopped scallions

  • 2

    Scotch bonnets seeded, minced (please wear gloves)

  • 2

    tablespoons soy sauce

  • 4

    tablespoons fresh lime juice

  • 5

    teaspoons ground allspice

  • 2

    bay leaves

  • 6

    garlic cloves minced

  • 1

    tablespoon salt

  • 2

    teaspoons sugar

  • 1 1/2

    teaspoons dried thyme crumbled

  • 1

    teaspoon cinnamon

  • 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 above

  • 3

    scallions minced

  • 3

    garlic cloves 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. For 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. (Makes about 2 cups) This recipe yields 4 to 6 servings.

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