- 3 1/2 lbs. chicken (Family size legs with thighs work great)
- 6 scotch bonnet peppers, sliced (jalapeños may be used if scotch bonnet peppers are unavailable)
- 2 Tbsp fresh thyme
- 2 Tbsp ground allspice
- 8 cloves garlic, finely chopped
- 3 medium onions, finely chopped
- 2 Tbsp sugar
- 2 Tbsp salt
- 2 tsp ground black pepper
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 2 tsp ginger
- 2-3 tsp tomato paste
- 1 tsp cane sugar, to taste
- 1/2 C olive oil
- 1/2 C soy sauce
- Juice of one lime (1 Tbsp + 1 tsp)
- 1 C orange juice
- 1 C white vinegar
- Chop the onion, garlic and peppers. These do not need to be chopped too fine, as the blender will liquefy them. Seed the peppers first. Leeks may be substituted for people who have stomach troubles with onions.
- To make the marinade, blend all of the ingredients (excluding the chicken) in a blender. This will be the jerk sauce. Pulse until you have a paste.
- Cut the raw chicken up into 4 pieces (if using whole chicken).
- Rub the sauce into the meat, saving some for basting and dipping later.
- Leave the chicken in the fridge to marinate overnight.
- Smoke for 3+ hours at 225 degrees F, or grill slow, mopping on more jerk sauce as you go.
- If smoking, finish on grill to crisp up skin and char the spices.
- Serve with cold Red Stripe and cheap dinner rolls, along with rice and peas.
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