Bon Appetit’s Jamaican Jerk Chicken
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Ingredients:
3 Tbsp dark rum
2 Tbsp water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 Tbsp dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 Tbsp vegetable oil
4 tsp ground allspice
4 tsp ground ginger
4 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp salt
2 tsp ground black pepper
2 tsp dark brown sugar
1 cup ketchup
3 Tbsp soy sauce
2 3-to 3 1/2-lb chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice
Instructions:
Boil rum and 2 Tbsp water in small saucepan for 3 minutes.
Transfer rum mixture to blender. Add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 Tbsp jerk seasoning to small bowl. Mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead. Cover separately and refrigerate.)
Arrange chicken in large raosting pan or baking dish. Pour lime juice over. Turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade. Sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.
Serves 8.
From Bon Appetit, May, 2006.