Jamaican Jerk Chicken
| Ingredients 3 tablespoons dark rum 2 tablespoons water 1/2 cup malt vinegar 10 green onions, chopped 4 garlic cloves, peeled, chopped 2 tablespoons dried thyme 2 Scotch bonnet chiles or habanero chiles with seeds, chopped 2 tablespoons vegetable oil 4 teaspoons ground allspice 4 teaspoons ground ginger 4 teaspoons ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dark brown sugar 1 cup ketchup 3 tablespoons soy sauce 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry 1/2 cup fresh lime juice |
Directions
Boil rum and 2
tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to
blender; add vinegar and next 12 ingredients and blend until almost smooth.
Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy
sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover
separately and refrigerate.)
Arrange chicken in large roasting pan or baking
dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and
rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be
prepared 1 day ahead. Keep refrigerated.)
Preheat oven to
350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning
marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange
chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked
through and juices run clear when thickest part of thigh is pierced with fork,
about 50 minutes. If grilling chicken, place chicken, skin side down, on grill
rack, cover, and grill until chicken is cooked through, turning occasionally and
adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.
Email me at tom@duryea.org