Jamaican Jerk Chicken For Two

Total Time: 7 hrs Preparation Time: 6 hrs Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 chicken legs
• 1/4 cup wine vinegar
• 1/4 cup fresh lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon molasses
• 1/4 cup minced onion
• 1 -3 habanero pepper, minced (or to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/8 teaspoon ground allspice
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1 1/2 tablespoons dark jamaican rum

Recipe

• 1 combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
• 2 mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
• 3 pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
• 4 separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
• 5 prepare grill by setting coals off to one side.
• 6 place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
• 7 when the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
• 8 as chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.