Jerk Chicken

Ingredients

1/2 cup white wine vinegar

2 Tbsp dark rum or rum extract

2 scotch bonnet peppers (or habaneros, or anchos, or jalapeños), with seeds, chopped1 onion, chopped 

2 Tbsp olive oil

2 teaspoons salt

2 teaspoons freshly ground black pepper

4 teaspoons ground allspice

4 teaspoons ground cinnamon

4 teaspoons ground nutmeg

4 teaspoons ground ginger

2 teaspoons molasses1 roasting chicken, cut in half, lengthwise OR 3-4lbs boneless skinless chicken breasts

1/4cup  lime juice

1/4cup lemon juice

Salt and pepper

Put vinegar, rum, hot peppers, onion, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth. Place chicken in a large freezer bag. Pour lime and lemon juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag. Refrigerate overnight. Preheat grill to medium high. Place chicken halves, skin side down on the grill if using a whole chicken. Cover and grill. Turn the chickens occasionally and baste with marinade. The chicken is done when the juices run clear. Loosely cover with foil to keep warm and let stand 10 minutes to bring juices back into chicken. 

We serve this with fresh mangoes and rice.