Jerk Chicken

Ingredients

• 6 Spring onions
• 1 large ripe mango
• 2 Scotch bonnet peppers 2 tbsp dark rum
• 1 tbsp Thyme, chopped 1 tbsp garlic powder 1 tsp ground allspice
• 2 tsp dried sage 1 tsp ground cloves
• 2 tsp ground cinnamon
• 2 tsp nutmeg, grated
• 2 tsp brown sugar
• 1 ½ tsp Salt
• 1 tsp freshly ground pepper
• 2 Tbsp white malt vinegar, distilled
• 1 tbsp oil
• 4lbs chicken pieces (use your favorite chicken pieces, thigh and legs work best)

Procedure

Place the ingredients for the jerk seasoning into a blender and blend to a thick paste. Pour marinate into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.

Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

From the Sur La Table kitchen.