Jerk Chicken

4 Comments

My DH has spent loads of time in the Caribbean and always talks about the food.  I found this recipe and decided to try it to give him a little taste of the islands.

It is a little spicy but not too bad ~ I could eat it with no problems and I am not a fan of very spicy foods.  It’s really not hot and spicy.

Jerk Chicken

1/3 cup apple cider vinegar
1/4 cup spiced rum
3 tbsps packed brown sugar
1 bunch of scallions, white and green, chopped
4 cloves garlic, minced
2 tbsps Pickapeppa Sauce (Jamaican sauce)
1 tbsp grated fresh ginger
1 tbsp allspice
1/4 tsp pumpkin pie spice
3 tbsps canola or vegetable oil
about 6 pounds chicken pieces (I used quarters)

Place al the ingredients except the oil and chicken in a food processor and process to make a chunky sauce. Heat the oil in a saucepan and add the chunky sauce. Heat over medium heat, stirring, until the oil is absorbed into the sauce and the sauce thickens slightly ~ about 3 minutes.

Rub this paste over the chicken on all sides, cover and refrigerate for 2 to 24 hours.

Grill until chicken in cooked through and no pink remains.  Cooking time will depend on how hot your grill is and how thick your chicken pieces are ~ it will be at least 45-50 minutes.  Let the chicken rest about 5 minutes before serving.

Makes 4 to 6 servings.

Happy Cooking!

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4 thoughts on “Jerk Chicken

    • Yes, I found it by the pickles/mustard/ketchup. It’s spicy so if you can’t find it, I would just sub some spicy kind of pickled condiment. My DH calls it Jamaican ketchup.

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