Description
This comes form bon appetit – may 2006.
The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight. Preparation time does not include marinade
Ingredients
- Dark Rum
- Water
- Malt Vinegar
- Green Onions
- Garlic Cloves
- Dried Thyme
- Scotch Bonnet Peppers
- Vegetable Oil
- Ground Allspice
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Salt
- Ground Black Pepper
- Dark Brown Sugar
- Ketchup
- Soy Sauce
- Roasting Chicken
- Fresh Lime Juice
Instructions
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes
- Transfer rum mixture to blender
- Add vinegar and next 12 ingredients and blend until almost smooth
- Transfer 2 tablespoons jerk seasoning to small bowl
- Mix in ketchup and soy sauce to make sauce
- Arrange chicken in large roasting pan or baking dish
- Pour lime juice over
- Turn to coat
- Spoon jerk seasoning over chicken and rub inches cover and refrigerate at least 4 hours, turning occasionally
- Preheat oven to 350f or prepare barbecue
- Remove chicken from jerk seasoning marinade
- Sprinkle with salt and pepper
- If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet
- Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes
- If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes
- Cut each chicken half into pieces and serve with sauce