Total Time
3hrs 5mins
Prep 2 hrs 20 mins
Cook 45 mins

From Food Network Kitchens Get Grilling, Meredith, 2005

Ingredients Nutrition

Directions

  1. 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.
  2. Rub the jerk paste all over the chicken halves, cover, and refrigerate for 2 to 24 hours.
  3. 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.
  4. COOK'S NOTE:.
  5. 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.

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