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Receta Jamaican Jerked Chicken
by Global Cookbook

Jamaican Jerked Chicken
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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

  1. Rinse chicken pcs well in 2 c. of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or possibly bread of choice.
  6. 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. (
  7. Makes about 2 c.)
  8. This recipe yields 4 to 6 servings.