Prep 2 hrs 20 mins
Cook 45 mins
From Food Network Kitchens Get Grilling, Meredith, 2005
- 1⁄3 cup cider vinegar
- 1⁄4 cup dark rum
- 3 tablespoons firmly packed dark brown sugar
- 1 bunch scallion, roughly chopped (white and green parts)
- 4 garlic cloves, chopped
- 1 scotch bonnet pepper, stemmed, seeded, and miced
- 2 tablespoons Pickapeppa Sauce (see Cook's Note, below)
- 1 tablespoon freshly grated peeled ginger
- 1 tablespoon ground allspice
- 1⁄4 teaspoon pumpkin pie spice
- 3 tablespoons vegetable oil
- 4 chicken halves (about 6 pounds)
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
- Rub the jerk paste all over the chicken halves, cover, and refrigerate for 2 to 24 hours.
- Prepare an outdoor grill with a medium-high fire for bot direct and indirect grilling. Position a drip pan under the grate on indirect side. Place the chicken, skin side down, over direct heat and cook until skin crisps and has definite grill marks, about 4 minutes per side. Move to indirect heat over the drip pan and cook skin side up, covered, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 35 to 40 minutes. Let the chicken rest about 5 minutes, then cut into pieces and serve.
- COOK'S NOTE:.
- Pickapeppa -- the celebrated Jamaican bottled sauce -- is a blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarind, peppers, and spices. Fans use this "Jamaican ketchup" on all manner of grilled foods. It adds a distinct punch to this version of the island's spicy jerk marinade.