Method:

The Chicken:
Cut the chicken with the skin on into four pieces. You will have two breasts with the wings and legs (thigh with drumstick attached). Score the meat 1/8 inch deep and then rub some salt into it. Leave aside for 10 minutes and rinse in cold running water, and pat dry.

The Marinade:
In a mixing bowl put together ground allspice, cinnamon, nutmeg, salt, black pepper, sugar, cayenne pepper, lime juice, orange juice and oil. Mix well.

Peel and chop spring onion, white onion, garlic and picked thyme; then put together in a blender with the water, white vinegar, scotch bonnet, molasses and soya sauce and blend to a very smooth paste. Then add to the mix in the mixing bowl and whisk till its well blended.

Let the marinade rest for half an hour then put the chicken into the marinade and let it soak overnight in the refrigerator. A good jerk chicken will only taste good if the meat is let to soak in the marinade for a long time usually at least 24 hours.

The Cooking:
Turn the charcoal grill or Jamaican pan (jam pan) on at least twenty minutes before you intend to cook, you ideally want the heat to be medium to slow as this will cook the chicken slowly and not char it. Put the chicken to centre or the hottest part of the grill turning it after 5 minutes on each side. Then remove it to the cooler part of the grill, cover and cook for 30- 40 minutes. Alternatively you could, after sealing the meat, put some all spice wood chips to the side of the grill and put the chicken on it. Remove when the chicken is well cooked and let it rest for five minutes before you serve. Serve hot with some batata (sweet potato) chips and the traditional rice ‘n’ peas.