Jamaican Jerked Chicken

Recipe Ingredients

5 lbs	2270g / 80oz	Chicken pieces
2 cups	474ml	Distilled white vinegar - plus
1 teaspoon	5ml	Distilled white vinegar
2 cups	292g / 10oz	Finely-chopped scallions
2		Scotch bonnets - seeded, minced
		= (please wear gloves)
2 tablespoons	30ml	Soy sauce
4 tablespoons	60ml	Fresh lime juice
5 teaspoons	25ml	Ground allspice
2		Bay leaves
6		Garlic cloves - minced
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Sugar
1 1/2 teaspoons	7.5ml	Dried thyme - crumbled
1 teaspoon	5ml	Cinnamon
		Jamaican Barbecue Sauce
1 1/4 cups	296ml	Ketchup
1/3 cup	78ml	Soy sauce
2 tablespoons	30ml	Jamaican hot pepper sauce
2 tablespoons	30ml	Jerk marinade - reserved from above
3		Scallions - minced
3		Garlic cloves - minced
3 tablespoons	45ml	Minced fresh ginger
1/3 cup	53g / 1.9oz	Dark brown sugar
1/3 cup	78ml	Distilled white vinegar
3 tablespoons	45ml	Dark rum

Recipe Instructions

Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 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.

Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.

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. (Makes about 2 cups)

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A21) - from the - TV FOOD NETWORK

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