Jerk Chicken (Grill)

Name: Jerk Chicken (Grill)
Prep time: 2 h 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 4 chicken halves, 4-6 serving(s)
Ingredients: 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)

Submitted by ElizabethKnicely

"From Food Network Kitchens Get Grilling, Meredith, 2005"

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Ready In:: 3hrs 5mins
Ingredients:: 12
Yields:: 4 chicken halves
Serves:: 4-6

ingredients

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)

directions

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.