Serve this one for the big football game!
Lots of ingredients; BIG on flavor!
Ingredients
For the Jerk Paste
1 green onion, roots trimmed, coarsely chopped
3 - 10 Habanero chilies (depending on how hot you want it from slightly to off-the-chart!)
3 garlic cloves, chopped
2 Tablespoons peeled and chopped fresh ginger
1/3 cup fresh thyme or 2 Tablespoons dried thyme
1/3 cup packed dark brown sugar
2 teaspoons allspice
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon black pepper
1/4 cup vegetable oil
2 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1 Tablespoon dark rum
For the chicken
2 Tablespoons vegetable oil
3 1/2 - 4 pounds bone-in chicken thighs or legs.
2 cups wood chips (if you want to smoke these on the grill)
Instructions
Put all the jerk ingredients into a food processor and process until a thick sauce is formed.
Set aside about 1/2 cup of the sauce and put remainder into a zip-lock plastic bag. Add the chicken and massage the sauce into the chicken until completely coated. Store in refrigerator at least 3 hours or over night.
An hour before serving, soak the wood chips in water.
Heat gas grill to high. Drain the wood chips and wrap in heavy duty foil. Pierce the top with a knife to allow the steam to escape. Place chips directly over heat. When the chips begin to smoke, reduce heat to medium. Add chicken to the grill. Cook 30 - 40 minutes, basting with the reserved sauce every 10 minutes or so.
You can also grill these without the wood chips. They still taste great without the smoke flavor.