I cook a mean jerk chicken, using the following ingredients. Christ knows for amounts and stuff, just approximate every time and it comes out tasting irie.
This recipe is to cover about 2-3 large packs of chicken thighs - on or off the bone - I normally only cook this when I am having a load of people over!
Right.....
Fresh thyme
fresh coriander
2 sticks celery
1 red bell pepper
4 large tomatoes
bunch spring onions
5-6 shallots
3 garlic cloves
2 whole scotch bonnet chillies (add more to make it hotter)
10 pimento seeds crushed in mortar & pestle thing
cinnamon
nutmeg
dash smoked tabasco
500g bottle heinz ketchup
half pint full fat coca cola
fresh ginger (about a 1 1/2 inch cube)
glug white wine vinegar
sea salt
black pepper
Throw all of this into a blender and blend until smooth. Score the chicken thighs and then marinade them in the sauce, preferably overnight in a refridgerator.
Cook the chicken slowly in the over or on the barbecue. You should be aiming for the chicken to appear black on the surface - don't worry this isn't because it is burnt, it is just the way the marinade will discolour when cooked properly.
Serve with rice and peas, or with some salad, flatbreads, something like that. Make sure there is plenty of jerk sauce on the side for dipping - Grace doa particularly good one and you will find it in mosdt international shops that sell west indian groceries.
Enjoy!!!