Jerk Chicken

  1. Spatchcock a chicken
  2. Marinate for 8 hours in the fridge
  3. Grill over indirect/direct heat until done
  4. Chop up and serve with Basmati rice with lentils and some sauteed gourds

Marinade:
1/2 diced yellow onion
1 bunch green onions, tops removed
6 cloves garlic
1 TBS fresh thyme
1 tsp fresh ginger
1 tsp Saigon cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
1 TBS Telicherry pepper
2 TBS dark brown sugar
2 TBS dark rum
2 TBS dark soy sauce
1 TBS lime juice
1/4 cup orange juice
1 tsp Dave’s Scorpion Pepper Sauce (f’ing hot)

Blend all ingredients in a food processor and pour over chicken that has been cut/stabbed/poked/jerked with a paring knife.

I love jerk chicken and have eaten it anywhere from mild spicy to very hot. How “hot” is the pepper sauce you used? Looking at your pix it doesn’t look like there are many cuts or stabs; how carried away should I get? Should I go Charles Manson on the chicken or Tanya Harding.

Corey N. is more qualified to answer that question.

Going to try this one bill, looks very tasty