Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce - cooking recipe

Ingredients

For chicken
6 tablespoons olive oil
5 habaneros, chopped (wear gloves or be careful not to touch your eyes, very painful!) or 5 scotch bonnet peppers, with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!)
2 scallions, green and white parts, chopped
1/4 cup dried thyme
1 tablespoon dry mustard
1/2 cup malt vinegar
4 garlic cloves, peeled, chopped
4 teaspoons ground allspice
2 teaspoons ground nutmeg
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
3 tablespoons dark rum
2 tablespoons water
12 skin-on boneless chicken breasts
For sauce
1 cup ketchup
3 tablespoons soy sauce

Preparation

Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.