Grilled-Jamaican-Jerk-Chicken-With-Speecy-Spicy-Sauce0.jpg

INGREDIENTS

    For chicken
  • 6 tablespoons olive oil
  • 5 habaneros , chopped (wear gloves or be careful not to touch your eyes, very painful!)or scotch bonnet peppers , with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!)
  • 2 scallions , green and white parts, chopped
  • 1/4 cup dried thyme
  • 1 tablespoon dry mustard
  • 1/2 cup malt vinegar
  • 4 garlic cloves , peeled, chopped
  • 4 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh ground black pepper
  • 3 tablespoons dark rum
  • 2 tablespoons water
  • 12skin-on boneless chicken breasts

    • For sauce

  • 1 cup ketchup
  • 3 tablespoons soy sauce

DIRECTIONS

  1. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
  2. Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
  3. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
  4. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
  5. Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.