Sort-of-Jerked Chicken
Source of Recipe
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List of Ingredients
4 servings
2 to 3 small Scotch bonnet or serrano chili peppers, seeded and minced
1 bunch scallions (white and light green parts), chopped
5-inch piece fresh ginger root, peeled and minced
3 large cloves garlic, minced
1/4 cup vegetable oil
1/4 cup dark rum
2 tablespoons finely chopped fresh thyme
3 bay leaves (optional)
1 tablespoon ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 tablespoons freshly ground black pepper
2 tablespoons ground coriander
1 tablespoon brown sugar
1 tablespoon kosher salt
4 to 8 chicken drumsticks and/or thighs (with skin)
In a food processor or blender, combine all of the ingredients except the chicken. Process to form a paste.
Pat the chicken dry. Using a knife, make several slashes through the skin and into the meat, cutting almost but not quite to the bone. Place it in a large resealable plastic bag or shallow baking dish, add the paste and shake or turn to coat. (If possible, refrigerate for at least 12 hours and up to 24 hours.)
Preheat the grill or preheat the oven to 375 degrees.
Scrape any excess marinade from the chicken and transfer it to the grill or a baking sheet lined with foil. Grill the chicken over indirect heat, turning as necessary, or roast the chicken until cooked through, 30 to 40 minutes, depending on the heat and the size of the chicken. No trace of pink should remain. Serve hot, warm or cold.
Recipe
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