Jamaican Jerk Chicken with BBQ Sauce

Ingredients:

• 1.1 kg chicken thighs (about 8 pcs.)
• 2 tbsp. plus 1 tsp. table vinegar
• 2 cups finely chopped green onions (about 2 bunches)
• 2 jalapeno peppers, seeded and finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons Kitchen Bouquet seasoning sauce for color
• 4 tablespoons fresh lemon juice
• 5 tsp ground allspice
• 2 bay leaves
• 6 crushed cloves of garlic
• 1 tbsp. salt
• 2 teaspoons of sugar
• 1.5 tsp dried thyme, broken into pieces
• 1 teaspoon ground cinnamon
• 2 tablespoons of vegetable oil
• Jamaican BBQ Sauce (see recipe below)

Jamaican BBQ Sauce:

• 1 and 1/4 cups ketchup
• 1/3 cup soy sauce
• 2 tablespoons Pickapeppa sauce
• 2 tbsp. reserved marinade
• 3 chopped green onion heads
• 3 crushed cloves of garlic
• 3 tablespoons chopped fresh ginger
• 1/3 cup brown sugar
• 1/3 cup table vinegar

Preparation:

1. Place the chicken thighs in a medium bowl and pour 2 cups of vinegar over them. Using clean hands, rub the vinegar into the chicken, then discard any excess.
   
   Rinse the chicken in cold water and pat dry with paper towels. Place the meat in a large, heavy-duty plastic bag. Wash your hands thoroughly before proceeding.
2. For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, green onion, jalapeño pepper, soy sauce, seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Process until smooth, stopping the processor as needed and scraping down the sides of the bowl with a rubber spatula.
   
   Reserve 2 tablespoons of the marinade for Jamaican barbecue sauce.
   
   Pour the remaining marinade into a plastic bag, making sure to completely cover the chicken pieces. Place this bag in another zip-top bag or a shallow dish, and refrigerate overnight.
3. Position a rack in the center of the oven and preheat to 190°C. Lightly grease a 33x23cm baking dish.
   
   In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
   
   Place half of the chicken thighs skin-side down in the skillet and cook for 2 minutes, until the skin is golden brown. Turn the chicken over with tongs and cook for another 2 minutes.
   
   Place the browned chicken thighs in the prepared pan.
4. Using oven mitts or oven mitts, carefully wipe the hot pan clean with a paper towel.
   
   Heat the remaining tablespoon of oil in a frying pan and fry the remaining chicken thighs. Transfer the fried chicken to a baking dish.
   
   Bake for 35-40 minutes until the chicken is cooked through. Serve with Jamaican barbecue sauce.
5. Jamaican BBQ Sauce: In a medium saucepan, combine ketchup, soy sauce, Pickapeppa sauce, remaining 2 tablespoons jerk marinade, green onions, garlic, ginger, brown sugar, and vinegar.
   
   Bring the sauce to a boil, stirring until the sugar dissolves.
   
   Reduce heat and continue to simmer for another 12 minutes, until the sauce thickens slightly.
   
   Remove the sauce from the heat and let it cool at room temperature.
   
   Transfer the sauce to a food processor and pulse until smooth, pausing to scrape up any bits that stick to the sides of the bowl with a silicone spatula.
   
   Serve at room temperature with Jamaican jerk chicken. Yield: 2.5 cups.