jerk chicken

What type of cuisine do you turn to when you have the desire to cook outside in the sweltering heat? Answer: Caribbean. I was in the mood for something a little bit different, and we were cooking out for my Dad’s birthday, so we went Jamaican. It brought some heat, but not too much. It just had a very interesting blend of spices, and I’m not sure that I’ve had nutmeg, allspice and cinnamon in a savory setting before this, but I can tell you I sure did like it. And so did everyone else

adapted from Simply Recipes
1/2 cup malt vinegar (or white vinegar)
2 Tbsp dark rum
2 habeneros, with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise (I a little over 3lbs boneless, skinless chicken, I think)
1/2 cup lime juice
Salt and pepper

1. Put all ingredients, except the chicken (duh), in the blender and pulse until smooth.

2. In a really large bowl, or roasting pan, pour the jerk marinade over the chicken and let sit for at least 30 minutes.

3. Put on a hot grill until chicken is done. Serve with black beans and rice (and beer!).

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