Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce
photo by Indigo
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
12 breasts
- Serves:
- 10-12
ingredients
-
For chicken
- 6 tablespoons olive oil
- 5 habaneros, chopped (wear gloves or be careful not to touch your eyes, very painful!) or 5 scotch bonnet peppers, with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!)
- 2 scallions, green and white parts, chopped
- 1⁄4 cup dried thyme
- 1 tablespoon dry mustard
- 1⁄2 cup malt vinegar
- 4 garlic cloves, peeled, chopped
- 4 teaspoons ground allspice
- 2 teaspoons ground nutmeg
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
- 3 tablespoons dark rum
- 2 tablespoons water
- 12 skin-on boneless chicken breasts
-
For sauce
- 1 cup ketchup
- 3 tablespoons soy sauce
directions
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
- Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
- Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
- Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
- Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.
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RECIPE SUBMITTED BY
For now, I am a student in Boston, not quite trying to make ends meet, but certainly trying my luck in the kitchen now that I have one all to my very own! I loooooove spicy food and have nostalgia for many foods that I can't quite put my finger on or track down! I think being a chef is my second calling (writing being my first!)