Guys, I have the world’s best In-Laws. Like bar none, none better, cream of the crop-type In-Laws, and I love them to pieces! After my MIL Jules retired a couple years ago, they started snowbirding and this year they went to St. Thomas….where there’s blue water and white sand and rum and, well, you get the picture. Since they just got back last week, we invited them over for our usual Sunday family dinner (when they’re local) and Jules mentioned she was going to bring over painkiller cocktail ingredients. I’ve been a bartender/server for 20 years, and had never even heard of it before….but considering Momma didn’t raise a sissy and I’m not scared, I told her to bring it on and I would make some jerk chicken to pair with it.
She brought it on. So did I. (Which is why this post is going up today instead of last night…..one or two too many painkillers MAY have been imbibed! Ha!) Below are the recipes for both so you can enjoy them for yourselves!
Ingredients:
Marinade
1 bone in/skin on chicken, cut into 2 breasts, 2 thighs, 2 legs
(ProTip—save wing tips/backbone and make stock!)
2 scotch bonnet/habanero peppers, stems removed
1- 2”knob of peeled ginger root
1 small shallot, quartered
4 cloves garlic, smashed
juice of 1 lime
1 tsp crushed red pepper flakes
TBSP fresh Thyme
TBSP red wine vinegar
TBSP each salt and pepper
2 tsp sugar
Step 1—Blend all ingredients in blender/Ninja/food processor.
Step 2—Place chicken into casserole dish and pour marinade over top. Using tongs—remember theres habaneros in the marinade—toss chicken in marinade to coat evenly.
Step 3—Cover with plastic wrap and place into fridge to marinate overnight.
Jerk Rub:
1 TBSP garlic powder
2 tsp cayenne
2 tsp onion powder
1 tsp paprika
1.5 tsp ground allspice
1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
2 tsp each:
dried thyme
dried parsley
sugar
salt
Step 1—Mix together in shmedium bowl.
Step 2—Remove marinated chicken from fridge and place on a rack to drain excess marinade for about 15 minutes.
Step 3—Once chicken has drained off excess marinade, apply liberal amounts of rub to chicken and make sure it is evenly coated. I like to let it hang out and get happy for another 15-20 minutes prior to placing on the Traeger/into the oven.
Step 4—THERE ARE TWO WAYS TO COOK IT OFF.
A: Traeger set at 200 for 4 hours, or until chicken temps to 165. Finish on grill for a good char/crisping.
B: In the oven at 200 for 4 hours, or until chicken temps to 165. Finish on grill for good char/crisping.
Serve alongside coconut rice and beans….and a painkiller or 3!
Painkiller Cocktail:
1 tsp Coco Lopez coconut cream
2 oz. good quality dark rum
2 oz. Pineapple juice
1 oz. OJ
THE STEP—In cocktail shaker, add above ingredients and cover with pint glass. Shake well, pour and serve over ice, with a light shake of nutmeg on top. Attempt to only consume 1 or 2…..after that, any pain you may have really doesn’t matter!