Jamaican Jerked Chicken (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
5 pounds chicken pieces |
2 cups distilled white vinegar, plus 1 teaspoon |
2 cups finely chopped scallions |
2 scotch bonnets, seeded and minced (please wear gloves) |
2 tablespoons soy sauce |
4 tablespoons fresh lime juice |
5 teaspoons ground allspice |
2 bay leaves |
6 cloves garlic, minced |
1 tablespoon salt |
2 teaspoons sugar |
1 1/2 teaspoons dried thyme, crumbled |
1 teaspoon cinnamon |
2 cups jamaican barbecue sauce, to serve, recipe follows |
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 |
Directions:
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. Jamaican Barbecue Sauce:
7. 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.
8. Yield: About 2 cups
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