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 ( cup) olive oil
• 125ml ( 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

METHOD:

In Jamaica, "jerk" refers to the method of preparation, be it chicken, beef, pork, goat or fish. The food is coated in a marinade or spice blend and cooked over an open flame. Pimento is a Jamaican berry also known as allspice. The dish calls for fiery habanero chillies, but you can replace these withmild jalapeño peppers if desired.

Serves 6

Blend all the ingredients (except the chicken) in a food processor to make the jerk sauce. Rub the sauce all over the chicken, saving some for basting and dipping. Leave the chicken in the fridge to marinate overnight.

Roast in a preheated oven at 180°C for 30 minutes, turn and bake for a further 30 minutes. Or grill the chicken slowly over the coals, basting frequently with the sauce. Once cooked, use a cleaver to cut the chicken into smaller pieces. Serve with the extra marinade for dipping.