Jamaican Jerk Chicken

By ruthg

Serves 4
From Old Country Meets New on the New American Backyard Grill: Although the recipe calls for cutting the chicken in half, you can use chicken pieces as well. However, keep in mind, a halved chicken maintains more juiciness and is less apt to dry out than chicken pieces.

"The secret to good jerk sauce is taking the time to make it well," says Allan Vernon, the restaurateur whose bottled jerk sauce is celebrated here and in Europe. Vernon believes that it is also important to personalize one's sauce. "Some people," he says, "use beer, sherry, or brandy instead of water when mixing the sauce."

Ingredients

• Jerk sauce:
• One 3 to 4 pound chicken, cut in half
• 1 cup jerk sauce (Jamaican Jerk Sauce)
• 2 onions, roughly chopped
• 2 or 3 Scotch bonnet peppers or 1 habenero
• 1 inch of fresh ginger
• 2 to 3 sprigs fresh thyme, leaves removed from stem
• 1 tablespoon cinnamon
• 1 tablespoon allspice
• 2 stalks green onion, diced
• 1/2 cup apple cider vinegar or white vinegar
• 1/2 cup soy sauce
• 1/4 cup browning sauce or brown sugar (optional)
• Salt and black pepper to taste
• 1/4 cup water

Details

Adapted from grandparents.com

Preparation

Step 1

Directions:
1. In a bowl or dish, rub chicken all over with jerk sauce; make sure all surfaces are completely covered. For best results, cover and refrigerate overnight.
2. Place chicken on grill over direct medium heat with dark meat closest to heat source.
3. Baste occasionally with remaining sauce. Turn chicken after about 1 hour. Cook for another hour to an hour and a half until well done and sauce is caramelized.