Ingredients Jump to Instructions ↓

  1. 2 cups plus 1 teaspoon distilled white vinegar

  2. 5 pounds chicken pieces

  3. 2 cups finely chopped scallions

  4. 2 scotch bonnets, seeded and minced (please wear gloves)

  5. 2 tablespoons soy sauce

  6. 2 tablespoons browning

  7. 4 tablespoons fresh lime juice

  8. 5 teaspoons ground allspice

  9. 2 bay leaves

  10. 6 cloves garlic, minced

  11. 1 tablespoon salt

  12. 2 teaspoons sugar

  13. 1 1/2 teaspoons dried thyme, crumbled

  14. 1 teaspoon cinnamon JAMAICAN BARBECUE SAUCE:

  15. 1 1/4 cups ketchup

  16. 1/3 cup soy sauce

  17. 2 tablespoons Pickapeppa Sauce

  18. 2 tablespoons Jerk marinade

  19. 3 scallions, minced

  20. 3 cloves garlic, minced

  21. 3 tablespoons minced fresh ginger

  22. 1/3 cup dark brown sugar

  23. 1/3 cup distilled white vinegar

  24. 3 tablespoons dark rum

Instructions Jump to Ingredients ↑

  1. Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 Ziploc plastic bags and set aside. † In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, scotch bonnets, soysauce, browning , lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Reserve 2 tablespoons 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 two heavy-duty gallon plastic ziplock bags and divide marinade evenly between the two. 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. † Yield :†4 to 6 servings † 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 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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