Original Jamaican Jerk Chicken

• chicken↗3 1⁄2 lbs

  (3lb of chicken breasts may be used if preferred)

• sliced scotch bonnet peppers6

  (jalapenos may be used if scotch bonnet peppers are unavailable)

• thyme↗2 tablespoons
• ground allspice2 tablespoons
• garlic cloves, finely chopped↗8
• medium onions, finely chopped↗3
• sugar↗2 tablespoons
• salt↗2 tablespoons
• ground black pepper↗2 teaspoons
• 1-2 teaspoons the following (to taste)
• ground cinnamon↗
• nutmeg↗
• ginger↗
• olive oil↗1⁄2 cup
• soy sauce↗1⁄2 cup
• lime, juice of↗1
• cup orange juice↗1
• cup white vinegar↗1

Step-by-step instructions

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 marinate 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.