Roasted Jamaican Jerk Chicken
Here's a make-ahead recipe for Jamaican Jerk roasted chicken that's sure to make a memorable meal. The secret is to marinate the chicken -- either leg quarters or even a whole bird -- for several hours or overnight before roasting.
Ingredients
1/4 cup dark rum
2 tablespoons water
1/2 cup malt vinegar
8 scallions, chopped (including the green tops)
6 garlic cloves, peeled, chopped
2 tablespoons vegetable oil
2 tablespoons dried thyme
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground clove
2 teaspoons ground nutmeg
2 teaspoons ground cumin
2 teaspoons cayenne
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
3-4 pounds chicken quarters, rinsed and patted dry
1/2 cup fresh lime juice
Directions
Gently heat the rum and 2 tablespoons water in small saucepan just to the boil; remove from heat. Carefully pour the rum mixture to a blender or food processor. Add the malt vinegar, onions, seasonings and brown sugar. Blend or process for 2 minutes. In a small bowl, combine 2 tablespoons of the mixture with the ketchup and soy sauce and set aside.
Meanwhile, arrange chicken in a large baking dish or roasting pan, skin side up. Sprinkle evenly with lime juice. Spoon jerk seasoning over chicken and rub in with fingers. Cover and refrigerate at least 4 hours, turning a few times. Note: This step can be done up to 24 hours before you plan to cook and serve.
Preheat oven to 350°F. Arrange chicken on rimmed baking sheet, skin side up. Roast until cooked through and juices run clear when thickest part of thigh is pierced with a fork, about 50-55 minutes. Let rest under a foil tent for 10 minutes before serving.
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