For pretty much every special occasion, the Big Geek wants red meat, and this Father's Day was no exception. Except that he also wanted to make jerk chicken from a recipe he found online, but realized on Saturday afternoon that the chicken was supposed to marinate overnight. So we had steak Saturday and jerk chicken for Father's Day instead.
I have to say that it was worth the wait.
1 tablespoon cracked black peppercorns
3/4 teaspoon grated nutmeg
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons salt
1/4 cup muscovado or dark brown sugar (we used dark brown)
3 to 9 Scotch bonnet or habanero peppers, seeded and chopped (we used 5 habanero)
4 teaspoons minced garlic
1 tablespoon minced ginger
2 bunches scallions, finely chopped (green and white parts)
1/2 cup oil
Zest and juice of 4 limes
1/4 cup white vinegar
1/2 cup dark rum
1 (4- to 6-pound) chicken, cut into 8 pieces (We used some thighs I already had in the freezer, but you can use any chicken you like. I suggest bone-in but skinless. We left the skin on and it was kind of soggy, not crispy, so I'd have preferred the chicken without it.)
Combine all ingredients except chicken in a large bowl. Dip each piece of chicken into the mixture before placing it in a large ziplock (depending on how much chicken you are making, you may need more than one bag). Pour marinade into the bag with the chicken, squeeze out air, and seal bag. Marinate overnight (at least).
Remove chicken from marinade and cook on the grill like you would any other chicken (I never do this part, so I really can't be more specific, but if you know how to grill chicken you should be fine).