Jamaican Jerked Chicken
By: Anonymous
Published: Sunday, December 20, 2009 - 10:12pm

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

1 Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside. 2 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. 3 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. 4 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. 5 Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice. 6 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. ( 7 Makes about 2 cups) 8 This recipe yields 4 to 6 servings.