Jamaican Jerk Chicken
Jamaican Jerk Chicken might be just the main course you are searching for. One serving contains 849 calories, 65g of protein, and 55g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of ground pepper, habanero chiles, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. It is a good option if you're following a dairy free diet. This recipe is typical of Central American cuisine.
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth.
Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
Arrange chicken in large roasting pan or baking dish.
Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350F or prepare barbecue (medium heat).
Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.