Description
Jamaican jerk chicken is a complex and addicting dish. Spicy and loaded with spices, this amazing chicken is a culinary delight!
Ingredients
2 T Caribbean hot Sauce (I used Busha Browne's)
4 T coarsely chopped garlic
2 T freshly grated ginger
3 scallions chopped
2 T rum
1 1/2 T molasses
1 lime's worth of juice
1 T dark brown sugar
1 1/2 t ground allspice
1 t dried thyme leaves
1/4 t ground cinnamon
1/4 t freshly grated nutmeg
1/4 t smashed cloves
1 t freshly ground black pepper
Salt or 1 T of soy sauce
2 T canola oil
4-6 Chicken Breasts (About 3.5 pounds)
Glaze
1/4 c molasses
1/4 c water
1 T balsamic vinegar
2 T dark brown sugar
Juice of half a lime
1 smashed garlic clove
1/2 t freshly ground black pepper
1/4 t allspice
1 T Caribbean Hot Sauce
Instructions
For Chicken Marinade:
Combine all ingredients in a blender or food processor and process to a paste. Place the marinade in a big zip lock bag.
Poke holes in chicken breasts. Place in bag and make sure each breast is well covered with marinade. Refrigerate for up to 48 hours.
Preheat grill for indirect grilling and see tips for smoking on a gas grill in post above. Cook chicken for about 45 minutes. Slather with glaze about 5 minutes before chicken is finished.
To Make Glaze: Mix all together. Use as glaze or dressing. If you use this as dressing, add 2 T oil or water and drizzle over salad.
Pull out the Red Stripes, put one some Bob Marley, and pretend you are in Jamaica. Ya Mon.
Notes
Please see post above for tips on grilling and smoking on a gas grill.
*Does not include time for marinating.
