Original Jamaican Jerk Chicken

Ingredients

• 3 1/2 lbs chicken (3lb of chicken breasts may be used if preferred)
• 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
• 2 tablespoons thyme
• 2 tablespoons ground allspice
• 8 garlic cloves, finely chopped
• 3 medium onions, finely chopped
• 2 tablespoons sugar
• 2 tablespoons salt
• 2 teaspoons ground black pepper

1-2 teaspoons the following (to taste)

• ground cinnamon
• nutmeg
• ginger
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1 lime, juice of
• 1 cup orange juice
• 1 cup white vinegar

Directions

1. 1

   Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.

2. 2

   Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.

3. 3

   Cut the chicken up in to 4 pieces.

4. 4

   Rub the sauce in to the meat, saving some for basting and dipping later.

5. 5

   Leave the chicken in the fridge to marinade overnight.

6. 6

   Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).

7. 7

   Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.

8. 8

   Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!).

9. 9

   Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.