Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce

Recipe by Indigo
READY IN: 40mins
SERVES: 10-12
YIELD: 12 breasts




  • 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.