When most people think of Jerk Chicken, they remember that pizza they had that one time at CPK, or perhaps something they mad with jerk seasoning at a backyard barbecue. This isn’t anything like that. This is the real deal. many thanks to Tahmina Martelly at Kolpona.com for sharing this recipe, her heritage, and her love of food.
½ cup malt vinegar
2 tbsp Mount Gay rum
2 scotch bonnet peppers chopped (this will be hot)
1 bunch of chives or green onions, finely chopped
3 strands of fresh thyme, chopped
1 medium sized onion, chopped
2 tsp salt (kosher)
3 tbsp coconut oil
freshly ground black pepper about 2 tsp
4 tsp ground allspice
4 tsp good quality cinnamon
1 tsp nutmeg
1 inch chunk of ginger grated
5 cloves of garlic minced
2 tbsp molasses( I recently started using pomegranate molasses here and it tastes even more like chicken from Jamaica)
4 fresh limes
1 whole roasting chicken about 5-6 pounds or legs and thighs with skin on
In a food processor pulse together the rum, molasses, vinegar, habanero, onion, chives, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger and garlic. Make a nice little paste
Squeeze lime juice all over the chicken and rub well. Add the marinade and rub all over the chicken. Cover and refrigerate overnight or at least a couple of hours.
Take out the chicken from the marinade but don’t throw out the marinade and grill on a grill until done or it can be roasted in the oven at 350 degrees for about an hour (make sure it’s skin side up)
I usually boil the marinade for a few minutes to reduce it and use it to brush on the chicken halfway through the cooking.
Serve with coconut rice and pigeon peas