Honey Basted Jerk Chicken

 What is Honey Basted Jerk Chicken you may ask? I confess I took culinary artistic license with traditional Jerk chicken . Rather than BBQ outside I wanted  an easy indoor version of the Spicy Jamaican Favorite. The method of cooking Jerk style is essentially making a dry or wet rub of all spice, cloves, garlic, hot peppers(scotch bonnet ) and  other spices that was originally developed as  a smoking method of preservation among the natives of the Caribbean Islands.Jerk anything has evolved into a world wide favorite with commercial blends readily available. Rather than buy a commercial  Jerk blend , I wanted to make my own Jerk rub as I had a canister of allspice sitting on my pantry shelf.I saw a television spot on a local Jerk restaurant and became fascinated watching how they make their own Jerk rub. I figured I could make my own.I took some liberty and switched out  some ingredients for what I had. For instance, I used my Sambal, in place of Scotch Bonnet Peppers for the heat. This recipe is  by no means authentic, but makes a very tasty overnight marinade for chicken.To neutralize the heat, I basted my boneless chicken thighs with honey as they cooked on the indoor grill pan. The result was a a great chicken dish in which Certain Someone devoured.  Bear in my nothing beats Jerk Chicken cooked over coals and fire, but this recipe will do in a pinch.

 You will need a good blender or food processor for this. You can alter and adjust ingredient proportions to taste. Less heat, more sweet, etc.

Honey Basted Jerk Chicken
8 Boneless Chicken thighs or breasts
Jerk Marinade
2 Tablespoons of  whole All Spice Berries
1/2 cup lime juice
1 cup water
1 inch fresh ginger peeled
2 tsp dried Thyme
1 tsp sea salt
1 tablespoon brown sugar
1 tsp ground black pepper
2 tablespoons vegetable oil or grape seed oil
1 bunch scallion chopped
1 onion chopped
6-8 cloves of garlic
1 tablespoon Sambal or 2 Scotch Bonnet Peppers
Baste
1/2 cup honey
In a mixer of food processor combine all the Marinade ingredients and puree thoroughly.Pour marinade over chicken pieces and cover. Refrigerate over night .
Remove chicken from the refrigerator and allow to come to room temperature for about 15-20 minutes. 
Make sure kitchen is well ventilated.
Prepare an indoor grill pan and heat. Brush grill pan with a little vegetable oil and add chicken which has been removed piece by piece from the marinade.
Sear  chicken  on each side for a few minutes each  to make grill marks. Continue to grill chicken until almost done. During the last few minutes of cooking brush the chicken pieces with honey on both sides . Remove from heat .
Serve.