My Kamado Joe, Josie has been quiet all weekend so we decided to fire her up for Sunday dinner. Preheated to about 350 then cooked breast side down (on grill extender) for about 15 min then cooked for about 1 hr.
Spatchcocked the chicken on Friday night and marinated in the Jerk Marinade for almost 2 days. Recipe courtesy of Emeril Lagasse (via brewbyte.com).
Had to run to Brunswick to get some dark rum for the sauce b/c the store down the hill and all of our friends didn’t have any rum! A benefit of having to run out – Karen learned how to monitor the temperature and open/close vents if need be.
- 1 5LB chicken
- 1 teaspoon distilled white vinegar
- 2 cups finely chopped scallions
- 2 Scotch bonnets, seeded and minced (please wear gloves) - I substituted Scotch Bonnet sauce b/c Wegmans did not have the peppers - ended up using about 2 TBSP - but do this to taste!
- 2 tablespoons soy sauce
- 4 tablespoons fresh lime juice
- 5 teaspoons ground allspice
- 2 bay leaves
- 6 cloves garlic, minced
- 1 tablespoon salt
- 2 teaspoons sugar
- 1½ teaspoons dried thyme, crumbled
- 1 teaspoon cinnamon
- 2 cups Jamaican Barbecue Sauce, to serve, recipe follows
- Jamaican Barbecue Sauce:
- 1¼ cups ketchup
- ⅓ cup soy sauce
- 2 tablespoons Jamaican hot pepper sauce
- 2 tablespoons Jerk marinade (reserved from associated recipe)
- 3 scallions, minced
- 3 cloves garlic, minced
- 3 tablespoons minced fresh ginger
- ⅓ cup dark brown sugar
- ⅓ cup distilled white vinegar
- 3 tablespoons dark rum
- Rinse chicken and pat dry.
- Spatchcock the chicken
- In the bowl of a food processor combine 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.
- Marinate and refrigerate the chicken for at least 24 hrs and up to 2 days.
- Preheat Kamado Joe to 350
- Using grill extender, start breast side down for 15 min
- Cook for about 1 hr (until breast temp is 165)
- 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.
- Yield: About 2 cups
A few notes:
- next time I would reduce the amount of allspice – maybe cut it in half
- the sauce was a bit tangy but had a good jerk/kick to it (could definitely taste the ginger – maybe cut that down a bit as well)