Jamaican Jerked Chicken

Looking at this picture brings back good memories to us both. This chicken was fantastic. The BBQ sauce is also very good.



The original recipe calls for using various chicken pieces. We decided to use just thighs.

Makes: 4-6 servings
Prep time: 24 hours 30 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 5 pounds chicken pieces
• 2 cups distilled white vinegar,
• 1 t distilled white vinegar
• 2 cups green onions, chopped fine
• 2 Scotch bonnets, seeded and minced (you substitute jalapeños)
• 2 T soy sauce
• 4 T fresh lime juice
• 5 t ground allspice
• 2 bay leaves
• 6 cloves garlic, minced
• 1 T salt
• 2 t sugar
• 1 1/2 t dried thyme, crumbled
• 1 t cinnamon
• Jamaican BBQ sauce (see below)

1. In a food processor or blender, combine all except the chicken and BBQ sauce.

2. Rinse chicken well in 2 cups of vinegar and drain. Rinse with cold water and pat dry. Place in large resealable bags.

3. Reserve 2 T of the marinade. Divided the remaining marinade between the bags of chicken. Toss well to coat and refrigerate for at least 24 hours.

4. Preheat grill to high and grill chicken until done. Serve with BBQ sauce.

Jamaican BBQ Sauce:

Ingredients:

• 1 1/4 cups ketchup
• 1/3 cup soy sauce
• 2 T hot pepper sauce
• 2 T reserved jerk marinade (from above)
• 3 green onions, minced
• 3 cloves garlic, minced
• 3 T fresh ginger, minced
• 1/3 cup dark brown sugar
• 1/3 cup distilled white vinegar
• 3 T dark rum

1. In a non-reactive saucepan, combine all ingredients except for the rum and bring to a boil. Stir and continue heating until the sugar is dissolved.

2. Reduce heat and simmer until sauce is thick, about 10-15 minutes.

3. Remove from heat and stir in rum. Let cool before serving.