Jamaican Jerked Chicken

Photo: flickr user avlxyz

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

1 1/4 cups ketchup

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

cup dark brown sugar

cup distilled white vinegar

3 tablespoons dark rum

Preparation

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.