Sizzle and savor
Sizzle and savor
Jerk chicken
Ingredients
- 1 whole chicken or parts equal to one chicken
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 scallions, trimmed and finely chopped
- 4 cloves garlic, minced
- 1 Scotch Bonnet or habanero pepper, seeded, veined and minced
- 2 bay leaves
- ½ teaspoon ground allspice or to taste
- ½ teaspoon dried thyme
- 1/8 teaspoon ground cloves
- ¼ cup Suan’s Scotch Bonnet
pepper relish - ¼ cup Rock Creek Distillery Dead Parrot Silver Hand Crafted Rum
- 2 tablespoons fresh lime juice or to taste
Directions
Begin preparing chicken the day before serving. Score the chicken with the sharp tip of a knife. Next, heat the oil in a large saucepan over medium heat. Add the onion, scallions, garlic, peppers, bay leaves, allspice, thyme and cloves, then sauté, stirring often until the mixture turns a deep golden brown, about 4 to 6 minutes. Add Suan’s Scotch Bonnet pepper relish. Remove from heat, and stir in the rum and lime juice. Return to heat and simmer the mixture until all the liquid is absorbed. Correct seasonings, adding salt or lime juice to taste. Let the mixture cool. This can be prepared several days ahead and stored in the refrigerator, tightly covered. Rub the marinade into scored chicken. Let the chicken marinate, covered, in the refrigerator overnight or for at least 4 hours, turning occasionally. Soak 1 cup mesquite or hickory chips in cold water for 1 hour. Preheat grill and scatter them over the coals. Grill chicken on all sides until done, registering an internal temperature of 165 degrees.
Category:
Sizzle and savor
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