Spicy Rum & Jerk Sauce with Chicken

Bring home Caribbean vibes this summer with this spicy jerk marinade. It’s not for the faint of heart—or palate—but its dialled-up flavours with rum are sure to turn up the heat at your summer party! Just add music and friends, and savour the good times! Try using Lamb's Spiced Rum to create this Spicy Rum & Jerk Sauce.
Ingredients Instructions

Ingredients

Serves 1.75 Cups
SPICY RUM & JERK SAUCE
1½ tbsp (22.5 ml) whole allspice
1 tbsp (15 ml) whole black peppercorns
1 tbsp (15 ml) coriander seed
¼ cup (60 ml) Lamb’s Spiced Rum
4 to 5 Scotch bonnet or habanero peppers, stems and seeds removed*
4 to 6 cloves garlic
5 to 7 green onions, roughly chopped (about 1½ cups/375 ml)
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
2 tbsp (30 ml) vegetable oil
¼ cup (60 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
⅛ tsp (a pinch) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7.5 ml) table salt
1 tbsp (15 ml) fresh lime juice
* It’s a good idea to wear kitchen gloves and glasses while handling hot peppers.
JERK CHICKEN
6 each chicken thighs and legs, bone-in, skin-on
1 to 2 tbsp vegetable oil (15 to 30 ml) (if cooking in oven)
lime wedges and julienned green onions, for garnish

Instructions

  1. To make Spicy Rum & Jerk Sauce, in a spice grinder, coarsely grind allspice, peppercorns and coriander seeds to a sandy texture. Transfer to a food processor, add remaining ingredients and process until a coarse paste forms. Store in an airtight, non-reactive jar in refrigerator for up to 1 month.
  2. To make Jerk Chicken, in a large non-reactive bowl, mix chicken with jerk sauce. Cover and marinate in refrigerator overnight.
  3. Bring to room temperature before cooking on grill or in oven, and reserve any residual sauce to brush over chicken while cooking. If using grill, follow manufacturer’s instructions for grilling chicken until internal temperature reaches 165 F (74 C). If using oven, preheat oven to 375 F (190 C). Evenly distribute oil in a large baking dish and line with chicken without overcrowding. Bake for 1 hour 10 minutes, turning chicken after first 20 minutes, again after another 20 minutes, and again after another 15 minutes, until internal temperature reaches 165 F (74 C). Before serving, place under broiler to crisp up skin, about 2 minutes.
  4. Garnish with lime wedges and green onions, and serve.
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