Jamaican style jerk chicken (adapted from Bon Apetit magazine & Simply Recipes)
Ingredients:
1 organic chicken, quartered
1/2 cup lime juice
1/2 cup white wine vinegar
3 tbsp. dark rum (we prefer Flor de Cana Centenario)
2 Scotch bonnet peppers with seeds, chopped (or jabanero)
1 red onion, chopped
1/2 bunch scallions, chopped
3 tbsp. fresh thyme, chopped
3 tbsp. sunflower oil
salt to taste
fresh ground black pepper to taste
4 tsp. ground allspice
4 tsp. ground cinnamon
4 tsp. ground nutmeg
2 tbsp. fresh ginger, grated
2 tbsp. molasses
Directions:
Place the vinegar, rum, Scotch bonnet peppers, onion, scallions, thyme, sunflower oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, & molasses in a blender, blend to a paste consistency. Put the chicken in a large mixing bowl & pour the lime juice over it. Pour the spice paste on top & rub into the chicken pieces to coat thickly. Place a foil wrap over the bowl & refrigerate over night to marinade. After marinading for 1 day, take the chicken out of the bowl & set aside. Preheat the grill to 350 degrees. While the grill is heating, pour the remaining spice paste from the marinade bowl into a saucepan. Bring to a boil, reduce to medium & simmer for 10 minutes. (This will be extra basting sauce for the grilled chicken so it’s important to cook it- since it had contact with the raw chicken). Place the chicken skin side down on the grill & season with salt & fresh ground black pepper. Cover & cook for 1 hour, flipping occasionally to baste with the marinade on each side. Keep the grill temperature at 350 degrees to make sure the chicken is cooked through to a safe consumption temperature (170 F for breast & 185 F for thigh). Serve with sweet potatoes or rice.
