Ok, today is jerk chicken take 2. Using recipe from epicurious. Plus added some extra sugar bec the mix was super hot. Also, didn't boil out the alcohol, and food processed everything.
Jerk Chicken
Recipe (
http://www.epicurious.com/recipes/food/views/jamaican-jerk-chicken-234807)
Put the following in food processor:
3 tablespoons dark rum
2 tablespoons water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles with seeds
2 tablespoons vegetable oil
2 teaspoons ground allspice. A packet of whole allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
6-7 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
2 peeled limes
Took the mush, and put in a large ziplock bag with a bunch of chicken bottoms. Let sit for 2 days.
Smoked the chicken for about 1:45 in my pit barrel cooker, on the rack.
Was hot. Will make again.