- 1/2 cup malt vinegar (or white vinegar)
- 2 Tbsp dark rum
- 2 habanero peppers, with seeds, chopped
- 1 sweet yellow onion, chopped
- 4 green onions, chopped
- 2 Tbsp fresh thyme leaves, chopped
- 2 Tbsp olive oil
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 4 tsp ground allspice
- 4 tsp ground cinnamon
- 4 tsp ground nutmeg
- 4 tsp ground ginger
- 2 tsp molasses1 (5 or 6 pound) roasting chicken, quartered with bones in
- 1/2 cup lime juice
- Additional salt and pepper to taste
Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth. Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight. When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 160°F for the breast and 170°F for the thigh. Transfer chicken to platter. Rest for 10 minutes before serving.
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, , about 160°F for the breast and 170°F for the thigh. Transfer chicken to platter. Rest for 10 minutes before serving. Cut chicken into pieces. Serve with black beans and rice.