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Jamaican Jerked Chicken

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Jamaican Jerked Chicken

Course Main Course
Cuisine Caribbean, North America
Keyword 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

  1. Rinse the chicken pieces well in 0.5 l vinegar, drain them, transfer them to 2 sealable plastic bags and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.

Jamaican Barbecue Sauce

  1. 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/

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