Ingredients
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped - got to have the colors!
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
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 both direct and indirect grilling.
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 and cook skin side up, covered, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 35 to 40 minutes. Let the chicken rest about 5 minutes, then cut into pieces and serve.
My metaphors sleigh me. This I write after communications that could set my heart a twitter. Only to find, as usual with this person, my choice of title - Jerk Chicken - How apropos- finds the ending of the word apropos, is summed up in 3 letters.....p. o. s.
On word and up word. Poetry man 1, this jerk 0.
