Jamaican Jerked Chicken Recipe courtesy Emeril Lagasse
Recipe SummaryPrep Time: 24 hours
Cook Time: 30 minutes Yield: 4 to 6 servings
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
Rinse chicken pieces well in 2 cups of the vinegar,drain,transfer to 2 sealable plastic bags and set aside.
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 table
spoons of the jerk marinade for the Jamaican Barbecue Sauce.
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.
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.
Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
2 tablespoons Jerk marinade
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
blespoons dark rum
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. Yield: About 2 cups
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