Jamaican Jerked Chicken

• 5 pounds chicken pieces
• 2 cups distilled white vinegar plus
• 1 teaspoon distilled white vinegar
• 2 cups scallions finely-chopped
• 2 scotch bonnets seeded, minced
• 2 tablespoons soy sauce
• 4 tablespoons fresh lime juice
• 5 teaspoons ground allspice
• 2 bay leaves
• 6 garlic cloves minced
• 1 tablespoon salt
• 2 teaspoons sugar
• 1 1/2 teaspoons dried thyme crumbled
• 1 teaspoon cinnamon
• 1 1/4 cups ketchup
• 1 cup soy sauce
• 2 tablespoons hot pepper sauce Jamaican
• 2 tablespoons jerk marinade reserved from above
• 3 scallions minced
• 3 garlic cloves minced
• 3 tablespoons fresh ginger minced
• 1 cup dark brown sugar
• 1 cup distilled white vinegar
• 3 tablespoons dark rum

1. Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
2. In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
3. Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
4. On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
5. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
6. For Jamaican Barbecue Sauce: In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving. (

chicken, white vinegar, white vinegar, scallions, scotch bonnets, soy sauce, lime juice, ground allspice, bay leaves, garlic, salt, sugar, thyme, cinnamon, ketchup, soy sauce, hot pepper, marinade reserved, scallions, garlic, fresh ginger, brown sugar, white vinegar, dark rum

Taken from www.yummly.com/recipe/Jamaican-Jerked-Chicken-1660205 (may not work)