2.5 pounds chicken pieces
1 cup distilled white vinegar, plus 1 teaspoon
1 cups finely chopped scallions
1 Scotch bonnets, seeded and minced (please wear gloves) – I used 1 chipotle pepper in adobo sauce (what I had on hand)
1 tablespoons soy sauce
2 tablespoons fresh lime juice
2.5 teaspoons ground allspice
1 bay leaf
3 cloves garlic, minced
1/2 tablespoon salt
1 teaspoons sugar
3/4 teaspoons dried thyme, crumbled
1/2 teaspoon cinnamon
Directions
Rinse chicken pieces well in 1 cup of vinegar, drain, transfer to 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.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
2 tablespoons Jerk marinade (reserved from associated recipe)
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
3 tablespoons dark rum
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.
Serve with Tostones (fried plantains) or rice.
Recipe Source: Emeril Lagasse
Tags: grill