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Ingredientes
- 5 lb chicken pcs
- 2 c. distilled white vinegar plus
- 1 tsp distilled white vinegar
- 2 c. finely-minced scallions
- 2 x Scotch bonnets seeded, chopped (please wear gloves)
- 2 Tbsp. soy sauce
- 4 Tbsp. fresh lime juice
- 5 tsp grnd allspice
- 2 x bay leaves
- 6 x garlic cloves chopped
- 1 Tbsp. salt
- 2 tsp sugar
- 1 1/2 tsp dry thyme crumbled
- 1 tsp cinnamon
- 1 1/4 c. ketchup
- 1/3 c. soy sauce
- 2 Tbsp. Jamaican warm pepper sauce
- 2 Tbsp. Jerk marinade reserved from above
- 3 x scallions chopped
- 3 x garlic cloves chopped
- 3 Tbsp. chopped fresh ginger
- 1/3 c. dark brown sugar
- 1/3 c. distilled white vinegar
- 3 Tbsp. dark rum
Direcciones
- Rinse chicken pcs well in 2 c. of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
- In the bowl of a food processor combine remaining 1 tsp. vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 Tbsp. of the jerk marinade for the Jamaican Barbecue Sauce.
- Rinse chicken pcs well under cool running water and pat dry with paper towels. Divide chicken pcs between 2 heavy-duty gallon plastic sealable bags and divide marinade proportionately between the 2. Turn bags over to proportionately distribute marinade, and chill chicken for at least 24 hrs and up to 2 days.
- On an oiled grill rack set about 6 inches above red-warm coals, grill chicken (in batches if necessary), covered, for 10 to 15 min on each side, or possibly till cooked through. Transfer to a hot platter and keep hot till serving.
- Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or possibly bread of choice.
- For Jamaican Barbecue Sauce: 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 min, till sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cold sauce to room temperature before serving. (
- Makes about 2 c.)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 752g | |
| Recipe makes 4 servings | |
| Calories 1088 | |
| Calories from Fat 529 | 49% |
| Total Fat 58.73g | 73% |
| Saturated Fat 16.76g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 289mg | 96% |
| Sodium 4520mg | 188% |
| Potassium 1358mg | 39% |
| Total Carbs 51.98g | 14% |
| Dietary Fiber 3.3g | 11% |
| Sugars 39.29g | 26% |
| Protein 76.67g | 123% |
