Spicy Rum & Jerk Sauce with Chicken Makes 1¾ cups (430 ml) sauce; serves 8 to 10
1. To make Spicy Rum & Jerk Sauce, in a spice grinder, coarsely grind allspice, peppercorns and coriander seeds to a sandy texture. Transfer to a food processor, add remaining ingredients and process until a coarse paste forms. Store in an airtight, non-reactive jar in refrigerator for up to 1 month. 2. To make Jerk Chicken, in a large non-reactive bowl, mix chicken with jerk sauce. Cover and marinate in refrigerator overnight. 3. Bring to room temperature before cooking on grill or in oven, and reserve any residual sauce to brush over chicken while cooking. If using grill, follow manufacturer’s instructions for grilling chicken until internal temperature reaches 165 F (74 C). If using oven, preheat oven to 375 F (190 C). Evenly distribute oil in a large baking dish and line with chicken without overcrowding. Bake for 1 hour 10 minutes, turning chicken after first 20 minutes, again after another 20 minutes, and again after another 15 minutes, until internal temperature reaches 165 F (74 C). Before serving, place under broiler to crisp up skin, about 2 minutes. 4. Garnish with lime wedges and green onions, and serve.
SPICY RUM & JERK SAUCE 1½ tbsp (22.5 ml) whole allspice 1 tbsp (15 ml)
whole black peppercorns
coriander seeds
1 tbsp (15 ml)
Lamb’s Spiced Rum
¼ cup (60 ml)
Scotch bonnet or habanero peppers, stems and seeds removed *
4 to 5
garlic
4 to 6 cloves
green onions, roughly chopped (about 1½ cups/375 ml)
5 to 7
fresh thyme leaves
2 tbsp (30 ml)
brown sugar
2 tbsp (30 ml)
dark soy sauce
1 tbsp (15 ml)
vegetable oil
2 tbsp (30 ml)
apple cider vinegar grated fresh ginger
¼ cup (60 ml)
1 tbsp (15 ml)
ground nutmeg
⅛ tsp (a pinch)
ground cinnamon
½ tsp (2.5 ml)
table salt
1½ tsp (7.5 ml)
fresh lime juice
1 tbsp (15 ml)
JERK CHICKEN 6 each
chicken thighs and legs, bone-in, skin-on
vegetable oil
1 to 2 tbsp (15 to 30 ml)
(if cooking in oven) lime wedges and julienned green onions, for garnish
* It’s a good idea to wear kitchen gloves and glasses while handling hot peppers.
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