Ingredients :
• 3 onions, roughly chopped
• 8 cloves garlic, chopped
• 6 habanero or jalapeño chillies,
chopped
• 30ml (2 tbsp) dried thyme
• 30ml (2 tbsp) ground allspice
• 30ml (2 tbsp) sugar
• 30ml (2 tbsp) salt
• 10ml (2 tsp) ground pimento/
allspice
• 5ml (1 tsp) freshly ground black
pepper
• 5ml (1 tsp) each of ground
cinnamon, nutmeg and ginger
• 125ml (½ cup) olive oil
• 125ml (½ cup) soy sauce
• Juice of 1 lime
• 250ml (1 cup) fresh orange juice
• 250ml (1 cup) white vinegar
• 1 x 1.5kg chicken, cut into 4
pieces
Directions :
To prepare the jerk sauce, combine all the ingredients (apart from the chicken) in a food processor.
Save some sauce for dipping and basting, then coat the chicken well with it. Overnight in the refrigerator, marinade the chicken.
30 minutes of roasting and another 30 minutes of baking at 180°C in a preheated oven. Or cook the chicken over the coals gently while baste-basting it regularly with sauce. Cut the cooked chicken into smaller pieces using a cleaver. As a dipping sauce, serve with the excess marinade.