Jamaican Jerk Chicken from Epicurious

yield: Makes 8 servings

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.

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Ingredients
3 tablespoons dark rum
2 tablespoons water

1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce

2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice
print a shopping list for this recipe view wine pairings

PreparationBoil 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. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 350°F or prepare barbecue (medium heat). 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.

Read More http://www.epicurious.com:80/recipes/food/views/Jamaican-Jerk-Chicken-234807#ixzz1mlRnH3E8

 

Notes: I made this on Feb 20th 2012 and found it was really good!  I only used half of one scotch pepper, but could have used at least a whole pepper, maybe 1.5?  I used fresh salsa instead of ketchup for the sauce and I also used a substitute for the allspice (as I was all out).  I also made brown rice and adzuki red beans as a side dish, with fresh orange slices to garnish.  Very good!

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