Matt’S Jerk Chicken

• 1 large onion, chopped
• 3 green onions, chopped
• 3/4 cup white vinegar
• 1/2 cup orange juice
• 1/4 cup dark rum
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 habanero or Scotch bonnet pepper, seeded and minced
• 2 tablespoons garlic powder
• 1 tablespoon sugar
• 1 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1-1/2 teaspoons cayenne pepper
• 1-1/2 teaspoons rubbed sage
• 1-1/2 teaspoons pepper
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 8 pounds bone-in chicken breast halves and thighs
• 1/2 cup whole allspice berries
• 1 cup applewood chips
• 1/2 cup ketchup

1. Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into 2 large resealable plastic bags; pour half the onion mixture in each. Seal bags; turn to coat. Refrigerate overnight.
2. Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1-1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill.
3. Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165u0b0 when inserted into breasts and 170u0b0-175u0b0 when inserted into thighs, 50-60 minutes.
4. Meanwhile, in a small saucepan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat.
5. To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce.
6. Arrange grilled chicken pieces in a greased 13x9-in. baking dish; add sauce. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Reheat chicken, covered, until a thermometer reads 165u0b0, for 40-50 minutes.

onion, green onions, white vinegar, orange juice, dark rum, olive oil, soy sauce, lime juice, scotch, garlic, sugar, ground allspice, thyme, cayenne pepper, sage, pepper, ground nutmeg, ground cinnamon, chicken, whole allspice berries, applewood chips, ketchup

Taken from www.tasteofhome.com/recipes/matt-s-jerk-chicken/ (may not work)