- Cook Time
- Prep Time
- 6 to servings ServingsServings
- 3 tablespoons :brown sugar
- 1 cup :ketchup
- 3 tablespoons :steak sauce
- 3 garlic cloves, :roughly chopped
- 1 small onion, :minced
- 3 tablespoon :red wine or rice wine vinegar
- 1/2 teaspoon :cumin
- 1/2 teaspoon :cayenne pepper
- 2 teaspoon :mustard seed
- 1 teaspoon :dried oregano
- 1 teaspoon :dried rosemary
- 1 teaspoon :dried thyme
- 1 teaspoon kosher salt, :more as needed for seasoning
- 1 teaspoon :freshly cracked black pepper, more as needed for seasoning
- 2 each whole chicken, :about 3 1/2 pounds each
- 1 tablespoon :oil
- Prepare the grill.
- In a food processor bowl, blend together the brown sugar, ketchup, steak sauce, garlic, onion, vinegar, cumin, cayenne, mustard, oregano, rosemary, thyme, salt, and pepper until smooth. Cut each chicken into eight pieces.
- Rub the pieces with oil and season with the additional salt and pepper as desired. Set the grill to a low to medium temperature. Cover the grill and cook for 30 to 40 minutes or until the juices run clear.
- In the last 20 minutes of cooking, coat the chicken pieces with the barbecue sauce. Cover the grill and continue cooking the chicken until the glaze is set.
- Glaze as many times as desired. Never cook or glaze the chicken directly over a high heat. Remove the chicken pieces when cooked and glazed.
Easy-to-find grocery store items with sweet, salty, and spicy flavors will produce this version of Jerk sauce, a favorite all over the West Indies.</P