Jerk chicken

Ingredients:

• 4 chicken halves (2.5 – 3 kg)
• 1/3 cup apple cider vinegar
• 1/4 cup dark rum
• 3 tbsp. l. brown sugar
• 1 bunch green onions, chopped
• 4 cloves garlic, chopped
• 1 Caribbean red pepper, seeded, stemmed and finely chopped
• 2 tbsp Pickapeppa sauce*
• 1 tbsp grated peeled ginger
• 1 tbsp. ground allspice
• 1/4 teaspoon pumpkin pie spice mix
• 3 tablespoons of vegetable oil

Preparation:

1. In a food processor, combine vinegar, rum, brown sugar, green onions, garlic, chili, Pikappeppa sauce, ginger, allspice and pumpkin pie spicesHeat the oil in a medium skillet and cook the sauce over medium heat, stirring, for 3 minutes, until the oil is absorbed and the sauce thickens slightly. Cool.
2. Coat the chicken halves with jerk sauce on all sides, cover and refrigerate for 2 to 24 hours.
3. Light an outdoor grill for direct and indirect heat. Place a drip pan under the grill grate on the cool side. Place the chicken skin-side down over direct high heat and grill until crisp and well-marked, about 4 minutes per side.
4. Then move the chicken to the cool side of the roasting pan and roast skin-side up for 35 to 40 minutes over indirect heat, covered. Insert a thermometer into the thickest part of the meat; the temperature should read 165°F (74°C). Let the chicken rest for 5 minutes, then slice and serve.
   
   Recipe Jerk Chicken, cut into a butterfly.
   
   Note *
   
   Pikapeppa, the famous bottled Jamaican sauce, is a blend of tomatoes, onions, sugar, cane vinegar, mango, raisins, tamarind, pepper, and spices. Fans of this "Jamaican ketchup" use it on all fried foods. The sauce also adds a touch of flavor to the spicy Jamaican marinade..