Jamaican Jerk Chicken

Jamaican Jerk Chicken is one of my favorite dishes to grill. I usually marinate the chicken for about 24 hours, but it's not absolutely necessary. This is not 100% authentic, if such a thing even exists with this recipe. And none of the recipes I've seen call for tomatillos, but I think they add a great citrus quality and a nice tang. When you make the sauce, it's better to roast the chilies, garlic, and onion over a fire until they are a bit blackened. The garlic can be roasted in the paper, and peeled afterwards. It's really just like making a salsa, except we are going to puree it a bit more.

For the Salsa:
5         medium tomatillos -  husked, roasted, and halved
1/2       onion - roasted, peeled, and diced
3-4       garlic cloves - roasted, peeled
1-2       habanero chilies - roasted, stemmed, and halved
1         large lime - just the juice
1/2 tsp   allspice, ground
1/2 tsp   cinnamon, ground
1/2 tsp   thyme, dried
2   tsp   ginger, fresh, minced
1   Tbsp  brown sugar, dark
1   Tbsp  rum, dark 
1/2 cup   fresh cilantro, or fresh herb of your choice
TT        black pepper
TT        salt

In a blender, chop up the garlic, habaneros, and lime juice. Add the remaining ingredients and puree until nearly smooth.

For the Chicken:
Marinate the chicken in this sauce for about 24 hours. Grill the chicken over hot coals until it is charred. Move the chicken to indirect heat and cook with the grill lid on until done. While the chicken is cooking, heat the marinade until boiling and reduce it slightly. Dunk the chicken in the sauce before serving, and serve a bit more of the sauce on the side for dipping.

Serving suggestion:
Add a couple of tablespoons of the Jerk Sauce to your favorite rice pilaf recipe. (Make sure the sauce is boiled before consuming to kill any bad bugs from the raw chicken.)