102 | Olaf’s Kitchen
Rum-Spiked Jerk Chicken
I love Jamaican foods and classic Jamaican jerk. Instead of traditional jerk I use my own Black Spice Rub and finish things off with a rum glaze. You’ll need to make Olaf’s Black Spice Rub on page 189.
2 chicken breasts, boneless, cut into cubes 2 chicken legs, boneless, cut into cubes 1 cup Olaf’s Black Spice Rub (page 189) 1 stalk sugar cane Cover the chicken cubes with Olaf’s Black Spice Rub, then refrigerate for an hour. Cut the sugar-cane stalk into skewers; set aside the trimming to use in the glaze. Divide the chicken into 4 servings and slide cubes on to skewers, alternating dark and white meat.
Rum Glaze 3/4 cup water 3/4 cup sugar 1/2 cup brown sugar 1 cup dark rum 1 tsp. pimento seeds, cracked sugar cane, trimmings (from skewers) 3 tbsp. lime juice, or the juice from 2 limes sea salt In a small pot, combine water, sugar, rum, pimento, and cane trimmings from making your skewers. Place over medium-high heat and simmer for about 15 minutes or until the liquid has a syrup-like consistency. Strain through a fine sieve into a clean pot. On the barbecue, sear the skewers of chicken until chicken is fully cooked or the internal temperature reaches 165˚F. Brush with the Rum Glaze. To finish, place the skewers on a plate and spray with lime juice, then sprinkle with sea salt.
Tip: All good jerk spiced foods love fresh lime juice and sea salt as a finish.