Rum is an interesting drink, made from sugar cane and loved by those who like it straight as well as those who like those drinks “with the little umbrellas” sticking out of the top! Rum is the basic alcohol in most Caribbean Island drinks as well as Hawaiian drinks where they blend so well with fruit flavors. But watch out! Those sweet concoctions can really pack a wallop and hit you where it will really hurt the next day if you’re not careful! It’s the sugar of the fruit and mixes along with the alcohol that does it, so if you are going to imbibe, try sipping rum straight (as you would sip a good Tequila straight, or a good Scotch or Gin). Less chance of a nasty hang-over the next morning!
This chicken is made best with dark rum though the light can be used. You’ll lose some of the intensity of flavor but use pure (plain) rum – not the flavored kind – to get the real ‘jerk’ taste for this recipe. There are enough layers of flavor that you will lose with flavored rum (and why waste flavored rum if you don’t have to!).
This chicken has a balanced flavors of mild spices, smokiness and just a subtle sweetness that I think you will enjoy. Try it and let me know.
Last night began the Jewish New Year 5775. So to all my Jewish friends, L’shanah Tovah; a Happy and Healthy and Sweet New Year!
Rummy Jerk Chicken
- 2 Tbsp. dark Jamaican rum
- 1/4 cup ancho chili olive oil
- 2 tbsp. sherry vinegar
- 2 tsp. chopped fresh ginger, chopped
- 2 tsp. ground allspice
- 2 tsp. ground cinnamon
- 2 tsp. dried thyme
- 1/2 tsp. freshly ground nutmeg
- 1 Tbsp. dark brown sugar
- 4 garlic cloves, crushed
- 1/2 small onion, chopped finely
- 2 green onions, chopped finely
- Juice of 1 lime
- 1 Tbsp. sea salt
- 1 tsp. freshly ground black pepper
- 15 Assorted chicken pieces of your choice (thighs and drumsticks are best) **
In a non-reactive bowl, combine all ingredients except chicken and mix well. Place chicken pieces in large, sealable plastic bag and pour in marinade. Seal bag and turn over several times to ensure that all the chicken is well coated.
Let chicken marinate overnight in the refrigerator, turning the bag occasionally.
Next day, drain chicken and grill over hot coals for 30-45 minutes or until chicken parts reach 160o .
Note: if using skinless and/or boneless, the cooking time will be less. Check internal temperature to be sure chicken is thoroughly cooked. If using skinless / boneless breasts, reduce marinating time to 3 – 4 hours max.