(Bon Appetit, May 2006)
3 T dark rum
2 T water
in saucepan for 3 minutes; transfer to blender.
½ C malt vinegar
10 scallions, chopped
4 garlic cloves, peeled ; chopped
2 T dried thyme
2 Scotch bonnets, seeded; chopped
2 T oil
4 tsp allspice
4 tsp. cinnamon
4 tsp. ginger
2 tsp. nutmeg
2 tsp salt ; 2 tsp pepper
2 tsp dark brown sugar
Blend until smooth.
Take 2T of this jerk mixture, mix with 1 C catsup and 3 T soy sauce. Set aside.
Take 2 or 3 chickens, halve lengthwise, rinse and pat dry.
Arrange in baking dish.
Pour 1/2 C lime juice over chickens.
Spoon jerk mixture over chickens and rub in.
Cover and refrigerate for up to one day.
Preheat oven to 350.
Remove chicken from marinade, sprinkle with salt and pepper.
Roast skin side up for about 50 minutes or until juices run clear.
Cut each piece in half and serve with reserved wet jerk sauce.