Jamaican Jerk Chicken for Two

Sue Lau's Note:

Don't close your eyes while listening to the steel drum, or someone might steal your chicken.

• Total Time: 7 hrs
• Prep Time: 6 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 2

• 2 chicken legs
• ¼ cup white wine vinegar
• ¼ cup fresh lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon molasses
• ¼ cup minced onion
• 1 -3 habanero pepper , minced (or to taste)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon fresh ground black pepper
• ½ teaspoon salt
• 3 cloves garlic , minced
• 1 ½ tablespoons dark jamaican rum

Directions:

1. Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
2. Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
3. Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
4. Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
5. Prepare grill by setting coals off to one side.
6. Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
7. When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
8. As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.

Reviews

[Derf]

This chicken was quite good, different from what we're used to having, so it was a change.I used jalapeno peppers and skinless chickhen legs. We were disappointed in that the chicken was not cooked right through, it was still pink at the bone, which was probably our fault as we took it off after 45 minutes; it looked done and the juice ran clear when poked with a fork. So I would say that it is important to leave it on for the full hour, to be sure it's done through. thanks Sue L for a different taste.

[Fairy Nuff]

Absolutely lovely. I used a whole chicken and wish I'd thought to pierce it here and there as most of the flavour was in the skin (which wouldn't happen with pieces). The chicken was extremely moist and tender, marinated for 24 hours, and will definately make this again. Cooked in the oven (too cold here to bbq outdoors) at 160C for approximately 3 and 1/2 hours for a 2kg chicken. Served with paella and garlic bread.

[Heidi Borman]

excellent recipe, I used 2 habenero peppers and it was very spicy, didn't have that much time so I only marinated it for about 5 hours, but it still came out great. Thank you !!