Fiery Hot Jerk Chicken
Recipe courtesy of Epicurious: The Cookbook
Fiery Jerk Chicken
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To make the marinade, place all ingredients in a blender and process until smooth.
Evenly divide chicken and marinade between two large zip-top bags; press to remove all air, seal, and refrigerate, turning occasionally, for 24 hours.
Prepare a grill for indirect heat. Note that the marinade will burn easily; sear the chicken on all sides quickly over direct heat, then move to low heat, cover, and cook until pieces register 160ºF at the thicket part.
Serve with Papaya Salsa: combine all salsa ingredients up to 1 hour prior to serving; salsa will keep, refrigerated, for a day or so.