Grilled Jerk Chicken

We like trying new recipes and when something is really good, we like sharing it with friends. 

If you like outdoor grilling and you like chicken, here’s a recipe that's really good. The jerk sauce recipe is from Chris De La Rosa. Chris is from Tobago, a beautiful country in the Caribbean. Chris knows how to make authentic Caribbean Jerk Sauce.

Jerk Sauce

3 tablespoons butter
3 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
3 tablespoons apple cider vinegar
2 tablespoons Frank’s cayenne pepper suace
1 teaspoon white vinegar
1/2 teaspoons ground black pepper
1 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley flakes
1 1/2 teaspoons cayenne pepper
1 teaspoon cornstarch
1/2  teaspoon salt
1/2  teaspoon garlic powder
1/2  heaping teaspoon dried thyme
1/2  teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 heaping teaspoon ground allspice
1/8 teaspoon rubbed sage

1. Melt margarine over medium/low heat. Add minced green onions and cook for 5 minutes. You just want to sweat the onions to soften them up. You’re not looking to brown them.

 2. Remove the pan from the heat, and whisk in the remaining ingredients. Put the pan back on the stove and bring the mixture to a boil over medium heat. Reduce heat and simmer for 45 minutes or until the sauce darkens and thickens. Cover sauce, then cool and chill until it’s needed.

Note: This is medium hot . We don’t like more than mild heat so we omitted the Frank’s Hot Sauce and reduced the cayenne pepper. It doesn't change the flavor just the heat.

Grilling

Place chicken pieces into a large bowl or plastic bag, cover with sauce and place in the fridge for a minimum of 1-2 hours, preferably overnight. (The longer you leave the chicken to marinade, the more it will take on the flavors.)

When you are ready to cook, take the chicken out of the fridge at least 30 minutes before cooking. (Bringing it to room temperature helps for an even cooking process.)

Preheat a grill to medium-high heat, and lightly brush with oil to help chicken from sticking to the grill.

Place the chicken, skin-side down, on the grill over a medium heat and cook for 25 to 35 minutes, turning often, until cooked through (internal temperature of 165°F). Transfer chicken to a plate and allow to rest 10 minutes before serving.

We brush the chicken with sauce several times during grilling. 

Remember, charcoal and wood reign supreme. That shiny propane grill may look cool but since there's no charcoal or wood burning, the meat just gets burnt and it has no smoky, woody BBQ taste.

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