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Dimples' Barbecued Chicken |
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Serves: 2 Print this RecipeJAMAICA Advance Preparation: 12 to 24 hours for marinating the chicken Special Equipment: 1 cup oak or fruit wood chips, soaked for 1 hour in cold water to cover and drained Jerk, especially jerk pork, is so famous in Jamaica, it’s easy to forget that the island has other barbecued dishes. Among them is this incredibly flavorful, fall-off-the-bone-tender chicken, which I enjoyed by flickering torchlight at a riverside eatery called Boar Hill outside Kingston. The chef, although she would blush to be identified as such, was a pretty, short, shy woman named Fastina Sherman. Compliment her on her cooking, or simply ask her a question, and she would break into an embarrassed, deep-dimpled smile. No wonder everyone called her Dimples! FOR THE CHICKEN: 1 chicken, whole (3 1/2 to 4 pounds) 1 bunch scallion, both white and green parts, trimmed and finely chopped 2 cloves garlic, minced 1/2 to 1 scotch bonnet chile, seeded and finely chopped, or 1/2 to 1 teaspoon scotch bonnet-based hot sauce 1 tablespoon paprika, sweet 1 teaspoon thyme, fresh, or 1/2 teaspoon dried 1/2 teaspoon salt 1/2 teaspoon black pepper, freshly ground 1 1/2 tablespoons soy sauce 1 tablespoon vegetable oil FOR THE BARBECUE SAUCE: 1 cup ketchup 1/3 cup soy sauce 4 scallion, both white and green parts, trimmed and minced 2 cloves garlic, minced 2 tablespoons ginger, fresh, minced 1/4 - 1/3 cup brown sugar, dark, firmly packed, or more to taste 1/4 cup white vinegar, distilled, or more to taste 2 tablespoons rum, dark 1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Set aside while you prepare the seasoning. 2. Combine the scallions, garlic, chile, paprika, thyme, salt, pepper, soy sauce, and oil in a small bowl and stir to mix or, for a richer flavor, combine the ingredients in a blender or mini processor and process to a smooth purée. Spoon half the mixture into the neck and body cavities of the chicken, then rub the remainder over the skin (or under it) to cover completely. Place the chicken in a large, heavy-duty plastic bag with a zip-lock closing. Seal the bag and let the chicken marinate, in the refrigerator, for 12 to 24 hours, turning the bag over several times. 3. Prepare the barbecue sauce. Combine the ketchup, soy sauce, scallions, garlic, ginger, sugar, and vinegar in a medium-size nonreactive saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 10 to 12 minutes. Stir in the rum the last 2 minutes, then remove from the heat. You should have about 2 cups of sauce. 4. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 5. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Remove the chicken from the plastic bag and place, breast side up, on the hot grate over the drip pan. Cover the grill and cook the chicken for 45 minutes. 6. Uncover the grill and brush the chicken liberally with barbecue sauce. Cover again and continue grilling the chicken until the skin is mahogany brown and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh (see Note), 30 to 45 minutes more. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. Continue to brush the chicken with sauce as it cooks. 7. Transfer the chicken to a cutting board or platter and let stand for 5 minutes before carving. Save accompanied by the remaining barbecue sauce. Save any leftover sauce in the refrigerator for up to 2 weeks. Serves 2 to 4 Note: An instant-read meat thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 180°F. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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