I am very funny about eating other people's island foods, because far too often they are not prepared in the authentic way. One of the main reasons i started doing COOKING CIPHERS classes was to teach the PROPER way to do certain dishes. culture is VERY important, and we MUST learn to not only hold ON to it, but also to RESPECT it.
One 3 1/2 lb 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 Tbsp. 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
1 to 2 Tsp of the following (to taste)
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
Preparation Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquified 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.
Bake in the oven for 30 minutes, turn the meat then bake for another 30 minutes.
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!!!)