Ingredients Jump to Instructions ↓

  1. 1/3 cup cider vinegar

  2. 1/4 cup dark rum

  3. 3 tablespoons firmly packed dark brown sugar

  4. 1 bunch scallions (white and green parts), roughly chopped

  5. 4 cloves garlic , chopped

  6. 1 Scotch bonnet chile , stemmed, seeded, and minced

  7. 2 tablespoons Pickapeppa sauce (see Cook's Note, below)

  8. 1 tablespoon freshly grated peeled ginger

  9. 1 tablespoon ground allspice

  10. 1/4 teaspoon pumpkin pie spice

  11. 3 tablespoons vegetable oil

  12. 4 chicken halves (about 6 pounds)

Instructions Jump to Ingredients ↑

  1. Pulse the vinegar, rum, brown sugar , scallions, garlic, chile, Pickapeppa sauce, ginger, allspice and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.

  2. Rub the jerk paste all over the chicken halves, cover, and refrigerate for 2 to 24 hours.

  3. Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on indirect side. Place the chicken, skin side down, over direct heat and cook until skin crisps and has definite grill marks, about 4 minutes per side. Move to indirect heat over the drip pan and cook skin side up, covered, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 35 to 40 minutes. Let the chicken rest about 5 minutes, then cut into pieces and serve.

  4. Cook's Note: Pickapeppa -- the celebrated Jamaican bottled sauce -- is a blend of tomatoes , onions, sugar, cane vinegar, mangoes, raisins , tamarind , peppers, and spices. Fans use this "Jamaican ketchup" on all manner of grilled foods. It adds a distinct punch to this version of the island's spicy jerk marinade


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