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Jamaican Jerked Chicken
Servings 6
Ingredients
Jamaican Jerked Chicken:
- 2 ½ kg chicken pieces
- 500 ml vinegar white, plus 1 teaspoon
- 250 gr scallions finely chopped
- 2 Scotch bonnets* seeded and minced (please wear gloves)
- 2 tbsp soy sauce
- 4 tbsp lime juice fresh
- 5 tsp allspice ground
- 2 bay leaves
- 6 cloves garlic minced
- 1 tbsp salt
- 2 tsp sugar
- 1 1/2 tsp thyme dried, crumbled
- 1 tsp cinnamon
- 500 ml Jamaican Barbecue Sauce to serve
Jamaican Barbecue Sauce (0.5l):
- 250 gr ketchup
- 80 ml soy sauce
- 2 tbsp Jamaican hot pepper sauce
- 2 tbsp Jerk marinade reserved from above recipe
- 3 scallions minced
- 3 cloves garlic minced
- 3 tbsp ginger fresh, minced
- 60 gr sugar dark brown
- 80 ml vinegar white
- 3 tbsp rum dark
Instructions
Jamaican Jerked Chicken
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Rinse the chicken pieces well in 0.5 l vinegar, drain them, transfer them to 2 sealable plastic bags and set aside.
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In the bowl of a food processor combine the 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.
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Rinse the chicken pieces well under cold running water and pat them dry with paper towels. Divide the chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the Turn bags over to evenly distribute marinade, and refrigerate the chicken for at least 24 hours and up to 2 days.
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On an oiled grill rack set about 6 inches above red-hot coals, grill the chicken in batches if necessary, covered, for 10 to 15 minutes on each side, or until cooked through. Transfer them to a warm platter and keep warm until serving.
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Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
Jamaican Barbecue Sauce
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In a medium non-reactive saucepan combine all the ingredients except the rum and bring all to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer and continue to cook for another 12 minutes, until the sauce is thick and flavorful and coats the back of a spoon. Remove it from the heat and stir in the rum. Cool the sauce to room temperature before serving.
Recipe Notes
* Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o’ shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. (Wikipedia)
This recipe, by courtesy Emeril Lagasse, was initially forund onhttp://www.foodnetwork.com
Photograpg by https://greatshapeinc.org/whats-for-dinner-jamaican-jerk-chicken/