The Jerkyest Chicken Around Recipes

Steps:

• Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
• Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
• Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
• Transfer chicken to a platter and let rest 10 minutes before serving.

Steps:

• Mix all ingredients together.
• Refrigerate.
• In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the refrigerator.
• Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side.
• Serve with rice and beans.

Steps:

• Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
• Preheat your oven's broiler.
• Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Steps:

• First make the jerk paste. Put all the ingredients in a food processor, add a good pinch of salt and blend to a fine purée, adding a splash of water if the mixture is struggling to break down. Tie the legs together if you like, and put in a large flameproof roasting tin. Pour over the jerk paste and rub all over and inside the chicken. Stuff the cavity with the juiced lime halves and cover the tray with foil. Chill for up to 48 hrs or a minimum of 2 hrs.
• Heat oven to 200C/180C fan/gas 6. Cook the chicken for 45 mins.
• Take the chicken out the oven, remove the foil and carefully lift it onto a plate, pouring any juice from the cavity into the tin. Tip the onions, peppers and sweet potatoes into the tin, and season well, then toss in the tray to coat in any residual jerk paste. Put the chicken on top of the veggies and drizzle it with a little oil. Lower the oven to 180C/160C fan/gas 4 and return the roasting tin to the middle shelf, uncovered. Roast for a further 45 mins or until the vegetables are soft and the chicken is cooked through - if you have a meat thermometer, check that the temperature has reached 75C. Carefully remove the chicken from the tin, place on a plate and wrap in foil, then leave to rest.
• Place the roasting tin on the hob over a medium heat. Stir in the beans and coconut milk, scraping the bottom of the tin to lift off any tasty bits. Simmer until the sauce has thickened a little, then season to taste. If the sauce looks oily, skim the fat off the surface with a spoon. Put the chicken back in the pan and scatter over the coriander leaves before taking to the table. Serve with rice and flatbreads for mopping up the sauce.