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1
Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar.
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2
Rub the vinegar into the chicken with your clean hands and drain.
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3
Rinse the chicken in cold water and pat dry with paper towels.
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4
Place chicken inside a large resealable plastic food storage bag and set aside.
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5
Wash hands thoroughly before proceeding.
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6
For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon.
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7
Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
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8
Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
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9
Pour the remaining marinade inside the plastic bag to coat the chicken.
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10
Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
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11
Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
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12
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
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13
Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned.
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14
Turn chicken thighs using tongs and cook an additional 2 minutes.
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15
Place the browned chicken thighs in the prepared baking dish.
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16
Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
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17
Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs.
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18
Transfer the browned chicken to the baking dish.
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19
Bake for 35 to 40 minutes or until chicken is cooked through.
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20
Serve with Jamaican Barbecue Sauce.
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21
1 1/4 cups ketchup
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22
1/3 cup soy sauce
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23
2 tablespoons Pickapepper sauce
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24
2 tablespoons marinade (reserved from above)
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25
3 green onions, minced
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26
3 cloves garlic, minced
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27
3 tablespoons minced fresh ginger
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28
1/3 cup dark brown sugar
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29
1/3 cup distilled white vinegar
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30
In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
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31
Bring the sauce to a boil, stirring to dissolve the sugar.
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32
Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
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33
Remove the sauce from the heat and cool to room temperature.
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34
Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
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35
Serve at room temperature with the Jamaican Jerked Chicken.
