Grilled Jerk Chicken With Pineapple-Rum Glaze |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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You can really use just about any part of the chicken skin on or off, but I have to say that it is better with the skin left on. Prepare ahead the chicken needs to marinate in the fridge for 3 hours, and if possible use only dark sugar it seems to work better, my family loves this chicken! Ingredients:
10 -12 chicken pieces (pat dry very well) |
2 tablespoons oil |
3 garlic cloves, minced (or to taste) |
2 -3 green onions, chopped very small |
1 1/2 tablespoons dark brown sugar |
1 teaspoon salt |
black pepper |
1 teaspoon coriander |
1/2 teaspoon dried thyme |
1/2 teaspoon allspice |
1/2 teaspoon onion powder |
1/2 teaspoon cinnamon |
1/4-1/2 teaspoon cayenne pepper (can use more than 1/4 teaspoon, but no less) |
1/4 cup butter |
1/4 cup dark brown sugar, plus |
1 tablespoon dark brown sugar |
1/4 cup dark rum |
1/4 cup pineapple juice |
Directions:
1. Prepare a glass dish large enough to hold the chicken pieces.
2. To make the rub, combine all rub ingredients.
3. Place the washed and dried chicken pieces in the glass dish.
4. Rub the pieces all over with oil.
5. Then rub the seasonings all over the chicken pieces to coat well.
6. Cover and refrigerate for minimum 3 hours.
7. Meanwhile, prepare the glaze.
8. To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
9. Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
10. After 3 hours, prepare the grill to high heat.
11. Arrange the chicken pieces on the grill.
12. Brush with glaze, turning the chicken until brown and cooked.
13. When serving, drizzle with any remaining sauce.
14. Delicious!
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