Jerk Chicken
Roasted Corn on the Cob with Spicy Sauce
Rum Punch Cooler
Marinade
1/2 cup malt vinegar (or white vinegar)
2 Tbsp dark rum
1/4 c. brown sugar
2 habaneros, with seeds, chopped or 6 jalapenos
1 onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses
Add all ingredients to a food processor and combine until well blended. Rub chicken with marinade making sure to get under skin. Place in freezer bag or covered dish and marinate over night.
* I used my oven to smoke the chicken. It is actually very easy. Here is how I did it.
1. Soak your favorite flavor of wood chips in cold water for about 30 minutes- I used hickory.
2. Place chips on the bottom of a shallow baking pan or cookie sheet that has a deep ridge.
3. Place a roasting rack on top of the chips. I used four pieces of foit squished up as raisers for the rack in each corner.
4. Cover the enire dish, including bottom, in foil. Seal tightly.
5. Heat oven to 300 degrees and smoke for 3-5 hours until juices in chicken run clear.
6 ears of corn, shucked and cleaned
1/2 cup mayonase
1 1/2 cups sour cream
2 Tbs chili powder
2 Tbs. ground red pepper
limes
Roast corn on grill or grill pan. While corn is roasting mix together the rest of the ingredients not including lime juice. While corn is still hot, spread corn with mayo mixture and squeeze limes over corn. Serve with more wedges of lime.
Rum Punch Cooler
1 part Dark Rum- I like Appleton
1 part Fruit Juice
1 part Orange Juice
Splash of lime juice for each cocktail
