Chicken With Scotch-Bonnet Peppers and Pomegranate-Molasses Jerk Sauce

By Molly O’Neill

Published June 5, 1999

Total Time
15 minutes, plus overnight refrigeration
Rating
4(12)
Comments
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Featured in: Food; Going to Extremes

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Ingredients

Yield:6 to 8 servings

  • ¼ cup pomegranate molasses (see note)

  • 6 scallions, finely chopped

  • 4 Scotch-bonnet peppers, seeded and chopped (see note)

  • 3 cloves garlic, finely chopped

  • 3 tablespoons vegetable oil

  • 3 tablespoons ground allspice

  • 1 tablespoon dark rum

  • 1 tablespoon ground cinnamon

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground nutmeg

  • ¼ teaspoon freshly ground black pepper

  • 2 3 ½-pound chickens, each cut into 8 serving pieces

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

12 grams carbs; 298 milligrams cholesterol; 949 calories; 29 grams monosaturated fat; 14 grams polyunsaturated fat; 18 grams saturated fat; 65 grams fat; 1 gram fiber; 757 milligrams sodium; 74 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients, except for the chicken, in a food processor and process until the mixture forms a fairly smooth paste. Place the chicken pieces in a large, nonreactive bowl and coat thoroughly with the paste. (Avoid touching the paste with your hands.) Marinate, covered and refrigerated, for at least 8 hours and up to 24. Broil, grill or bake the chicken as desired. (The sauce may also be used to marinate 5 to 6 pounds of steak or pork.)

Tip

  • Pomegranate molasses and Scotch-bonnet peppers are available at gourmet-food markets or through the mail from Adriana's Caravan, (800) 316-0820.

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Ratings

4 out of 5
12 user ratings
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Comments

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Mark

Peppers vary widely in heat level so taste marinade while whizzing it up. My peppers were too wimpy to balance the sweet pomegranate and allspice. Also, needed more salt in the marinade recipe. Otherwise, very nice chicken dish. Baked thighs on rack in foil-lined pan at 375 for 40 minutes then crisped under broiler. A quick brush of slightly-thinned pomegranate molasses after cooking was a good add

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