Spicy Jerk Chicken
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Dark rum||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Vidalia onion||1 , chopped|
|Pickapeppa sauce||1 Tablespoon|
|All spice||1 Tablespoon|
|Spice blend||1 Tablespoon (8Th Wonder)|
|Ground cloves||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Pineapple||1⁄2 , chopped|
|Garlic||4 Clove (20 gm), diced|
|Jalapeno peppers||4 , diced|
|Cayenne pepper||2 , diced|
|Extra virgin olive oil||4 Tablespoon|
|Bone-in, skin-on chicken||5 Pound|
If you're using any whole fresh spices (such as allspice, cloves or cinnamon), place in a coffee grinder and process.
Then, combine all ingredients except chicken in a large mixing bowl and mix well. You could also put everything in a food processor and blend to make a paste, but I like to dice everything up for a chunkier sauce.
Place chicken in a large dish and cover with the spice mixture. Tuck some of the mixture under the skin for extra flavor. Cover dish and let chicken sit overnight or for 24 to 48 hours -- the longer you leave it, the more flavor will soak into the chicken.
Remove the chicken and place on the grill, skin side down, over direct heat. Cook 3-5 minutes, then turn and cook 3-5 minutes on the other side. Then, move chicken to indirect heat for 45 minutes to one hour over a drip pan. Cook until the internal temperature of the chicken reaches 165 degrees.
Place leftover marinade from chicken pan in a small pot. Bring to a boil, and cook until it reduces and begins to caramelize. Pour over the grilled chicken. Serve hot.Please see video .