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This recipe for Dimples BBQ Chicken, a type of jerk chicken, is based on a recipe from Fastina Sherman who was?/is a chef at Boar Hill outside of Kingston, Jamaica. The page is a torn cookbook page of unknown age that I think is from the BBQ Bible from 2008 maybe.  I found it among my cousin’s things when we were rehabbing the House From Hell and saved it because it sounded so good.  I kept the flavors virtually the same, but converted it to the oven.

DIMPLES BBQ CHICKEN modified
CHICKEN
8 bone in, skin on chicken thighs
1 bunch green onions, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 tablespoon sweet paprika
1 teaspoon FRESH thyme, chopped
FRESH ground sea salt and black pepper
2 tablespoons Bragg’s liquid aminos
1 tablespoon avocado oil

• In a small processor, mince together the green onions, garlic, jalapeno, liquid aminos, paprika, thyme and avocado oil.
• Pour into a large ziploc bag with chicken and marinade 12-24 hours.
• Preheat oven to 350°.
• Drain chicken and place skin side down on rack in a baking tray.
• Bake for 30 minutes.
• Dip each piece of chicken in BBQ sauce and return to baking rack skin side up for another 30 minutes.
• Baste with BBQ sauce every 10 minutes during the final 30 minutes.
• Serve remaining sauce on the side.

BBQ SAUCE
1 cup jalapeno ketchup
1/3 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
2 tablespoons QUALITY dark rum
1 cup red onion, finely minced
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/2 cup packed brown sugar

• In a small saucepan whisk together the ketchup, liquid aminos, apple cider vinegar and rum until well blended.
• Stir in brown sugar until completely dissolved.
• Stir in onions, ginger and garlic.
• Simmer on LOW heat 20-30 minutes until thick and bubbly.