- 16
- 25 mins
- 75 mins
Ingredients
- 1 large onion, chopped
- 3 green onions, chopped
- 3/4 Cup white vinegar
- 1/2 Cup orange juice
- 1/4 Cup dark rum
- 1/4 Cup olive oil
- 1/4 Cup soy sauce
- 2 Tbs lime juice
- 1 habanero or scotch bonnet pepper, seeded and minced
- 1 Tbs sugar
- 1 Tbs allspice
- 1 Tbs dried thyme
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp rubbed sage
- 1 1/2 tsp pepper
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cinnamon
- 8 lbs. bone in chicken breast halves and thighs
- 1/2 Cup whole allspice berries
- 1 Cup applewood chips
- 1/2 Cup ketchup
Preparation
Step 1
1. Process the first 18 ingredients, covered, in a blender until smooth. Divide the chicken into two large resealable plastic bags; pour half of onion mixture i each. Seal bags; turn to coat. Refrigerate overnight.
2. Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1 1/2 cups marinade, Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. Square), place soaked allspice berries; fold foil around the berries to form a packet, crimping edges to seal. using a small skewer, poke holes in packet. Repeat process for the applewood chis. Place packets over heat on grate of gas grill or in coals of charcoal grill.
3. Place the chicken on a greased grill rack, skin side down. Grill, covered, over indirect medium heat until thermometer read 165 degrees when inserted into breasts and 170-175 degrees when inserted into thighs, about 50-60 minutes.
4. Meanwhile, in a small sauce pan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add the ketchup; cook and stir until heated through. Remove from heat.
5. To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce.
Note: This dish is very spicy. If you are sensitive to peppers, consider substituting jalapeño for the habanero or Scotch bonnet pepper.