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Prep Time: 2 Minutes Cook Time: 45 Minutes |
Ready In: 47 Minutes Servings: 8 |
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Ingredients:
1/3 cup cider vinegar |
1/4 cup dark rum |
3 tablespoons firmly packed dark brown sugar |
1 bunch scallion, roughly chopped (white and green parts) |
4 garlic cloves, chopped |
1 scotch bonnet pepper, stemmed, seeded, and miced |
2 tablespoons pickapeppa sauce (see cook's note, below) |
1 tablespoon freshly grated peeled ginger |
1 tablespoon ground allspice |
1/4 teaspoon pumpkin pie spice |
3 tablespoons vegetable oil |
4 chicken halves (about 6 pounds) |
Directions:
1. Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
2. Rub the jerk paste all over the chicken halves, cover, and refrigerate for 2 to 24 hours.
3. Prepare an outdoor grill with a medium-high fire for bot direct and indirect grilling. Position a drip pan under the grate on indirect side. Place the chicken, skin side down, over direct heat and cook until skin crisps and has definite grill marks, about 4 minutes per side. Move to indirect heat over the drip pan and cook skin side up, covered, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 35 to 40 minutes. Let the chicken rest about 5 minutes, then cut into pieces and serve.
4. COOK'S NOTE:.
5. Pickapeppa - the celebrated Jamaican bottled sauce - is a blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarind, peppers, and spices. Fans use this Jamaican ketchup on all manner of grilled foods. It adds a distinct punch to this version of the island's spicy jerk marinade.
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