Jerk Chicken

This jerk chicken marinade has strong flavours, an aroma that seems to float in the air above the plate and just enough heat to be enjoyable.

1 whole chicken, quartered

3 Tbsp. dark rum

½ cup orange juice

1 Tbsp. water

½ cup malt vinegar

6 to 8 green onions, minced

2 Tbsp. dried thyme

1 small hot pepper (scotch bonnet, habanero, or similar)

2 Tbsp. vegetable oil

4 tsp. allspice

1 tsp. ground cloves

2 tsp. dried sage

1 Tbsp. grated fresh ginger

4 tsp. cinnamon

2 tsp. nutmeg

2 tsp. salt

2 tsp. ground pepper

1 Tbsp. dark brown sugar

3 Tbsp. soy sauce

Juice from 1 lime

Pat the quartered chicken dry, season with a little salt and pepper.

In a medium bowl, combine all of the other ingredients and whisk them to thoroughly mix. Taste the marinade and adjust as needed.

Place the chicken in a large plastic bag or a large baking dish and pour marinade over the chicken. Refrigerate for at least 2 hours or overnight.

Grill the chicken over moderately hot coals, turning and brushing occasionally with leftover marinade.

Serve immediately.

Note: The marinade can be run through a blender to smooth it out and minimize "hot bites" of pepper.

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