Jamaican Barbecue Sauce

I've changed this over the year. I started out with a fairly spicy BBQ sauce and now have wound up with a much sweeter version that I and all my guests like better. The Jamaican Chicken we find to be spicy enough. I will make as optional the parts of the recipe I no longer use.

First the ingredients:

1 1/4 cups ketchup
1/3 cup soy sauce
2T Jamaican hot pepper sauce (optional)
2T marinade from Jamaican Chicken Recipe (optional)
6 scallions (if they are small, 4 otherwise) minced
3 cloves of garlic minced
3 tablespoons fresh ginger or 3t powder
1/3 cup medium brown sugar
1/3 cup white distilled vinegar
3T rum

Combine all of the ingredients. Here again I use a Cuisinart to do that. Then I simmer but try not to boil about 10-15 minutes or until the sauce thickens and is yummer.

Use on the chicken after it has cooled unless you like hot BBQ sauce.

Jamaican Chicken

The secret to Jamaican Chicken is the vinegar. The secret to my Jamaican Chicken is that it isn't really jerked chicken. I have taken out the habaneros and have substituted a tiny bit of cayenne. Yum. First the ingredients: 5lbs of bone in and skin on chicken thighs
1t of white vinegar and some for washing the chicken, about 2 cups
2 cups of chopped scallions. I just fill up my professional Cuisinart. Normally I double this recipe. So, I'd just use about 4 bunches of scallions for this amount or 6 if they are small. I use big ones.
1/4t of cayenne pepper ground
2T of soy sauce
4T of fresh lime juice
5t ground allspice
2 bay leaves
6 cloves of garlic, minced (this is a minimum)
1T salt 2t sugar 1 1/2 T dried thyme 1t cinnamon To do this. I first clean the chicken and then I soak it in the white vinegar.

Next I combine in the Cuisinart the scallions, which I deroot and chop in half,

cayenne pepper, soy sauce, lime juice, allspice, bay leaves, garlic, salt sugar, thyme and cinnamon and I chop it up using the blade until I get a nice minced consistency. The marinade now should be a dark color from the allspice.

I then layer the now vinegared chicken into a hotel pan and put on the marinade. I let that sit over night at least. Mostly I let it sit covered in the fridge for 2 days.

I preheat the oven to 400 degrees and then bake the chicken on sheets for about 1-11/2 hours at 350. I make sure that the internal temperature of the chicken is at least 165F before serving.

I serve with a nice BBQ Sauce. No, not my Chocolate BBQ Sauce, my Jamaican one. Here is the recipe for my Jamaican BBQ Sauce.