Jamaican Jerked Chicken

Directions

1. Rinse chicken pcs well in 2 c. of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
2. In the bowl of a food processor combine remaining 1 tsp. vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 Tbsp. of the jerk marinade for the Jamaican Barbecue Sauce.
3. Rinse chicken pcs well under cool running water and pat dry with paper towels. Divide chicken pcs between 2 heavy-duty gallon plastic sealable bags and divide marinade proportionately between the 2. Turn bags over to proportionately distribute marinade, and chill chicken for at least 24 hrs and up to 2 days.
4. On an oiled grill rack set about 6 inches above red-warm coals, grill chicken (in batches if necessary), covered, for 10 to 15 min on each side, or possibly till cooked through. Transfer to a hot platter and keep hot till serving.
5. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or possibly bread of choice.
6. For Jamaican Barbecue Sauce: In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 min, till sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cold sauce to room temperature before serving. (
7. Makes about 2 c.)
8. This recipe yields 4 to 6 servings.