- 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
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1 lime, juice of
- 1 cup orange juice
- 1 cup white vinegar
- Chop the onions, garlic and peppers. These do not need to be chopped too fine as they liquidised by the blender.
- Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
- Cut the chicken up in to 4 pieces.
- Rub the sauce in to the meat, saving some for basting and dipping later.
- Leave the chicken in the fridge to marinade overnight.
- 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).
- Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
- 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!).
- Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.