Jamaican Jerk Chicken:

Serving Size: 6. Rinse chicken will, removing any excess fat. Rub the jerk sauce into the piece well, using rubber gloves to protect skin from the hot chile. Cover and refigerate overnight. Heat oven to 350 degf. Arrange the marinated chicken in a single layer in a roasting pan. Bake for 45 minutes, turning chicken and basting occasionally. Or prepare a grill with medium-hot coal. Grill chicken, turning the pieces 4-5 times and dabbing with any remaining marinade, until golden brown and cooked through. Serve hot. Jerk Sauce 6 green scallions, thinly sliced 2 large shallots, minced 2 large garlic clove, minced 1 tbs fresh ginger, peeled and minced 1 habanero, Scotch bonnet, or Jalapeno chili, seeded, and minced 1 tbs brown sugar 1 tbs allspice 1 tbs fresh thyme 1 tsp black pepper 1/4 tsp cayenne pepper 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp salt 1/2 cup fresh orange juice 1/2 cup rice wine vinegar 1/4 cup red wine vinegar 1/4 cup soy sauce 1/4 cup olive oil In bowl, combine the scallion greens, shallots, garlic, ginger & chile. Set aside. In another bowl, combine the sugar, six spices, and salt. Into the spices, whisk the orange juice,both vinegars & soy sauce. Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture & stir to combine. Let rest at least 1 hour before marinating meat and poultry. Makes 2 1/2 cup of marinade.