Jerk Chicken

washingtonpost.com

Beauford T. Cat

Meow. Moar foods plz.

subheading: FOR THE WET JERK MARINADE:

2 cups (14 ounces) chopped yellow onions

2 cups (7 ounces; 2 bunches) chopped scallions

2 Scotch bonnet or habanero chiles

1 cup (1 ounce) fresh cilantro

¼ cup mango nectar, such as Goya

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 tablespoon dark brown sugar

1 tablespoon ground allspice

1 teaspoon browning sauce, such as Kitchen Bouquet

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves (from 2 to 3 sprigs), or a generous ¼ teaspoon dry

subheading: FOR THE CHICKEN:

8 to 10 skin-on bone-in chicken pieces (4 to 5 pounds total)

2 cups Wet Jerk Marinade, divided

1 cup your favorite store-bought barbecue sauce

½ cup low-sodium chicken stock

Canola oil, for grilling

Mango Chutney, for serving (see related recipe)

Directions at washingtonpost.com

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