Inspired from Jerk from Jamaica cookbook.  If you want to make a home-made Walkerswood type jerk marinade, just omit the soy sauce, nutmeg and cinnamon, and use the Scotch bonnet pepper, and lime juice instead of the vinegar.    My buddy, F, has been working on the jerk chicken all summer at polo and he has it perfected.  This is my version, which saves you $10 on buying an imported bottle of Walkerswood here in the States, and which I think tastes as awesome as F’s jerk chicken.  Serve with Pickapeppa and Peri-Peri dipping sauces.jerk chicken

For the jerk marinade
1 medium yellow onion, coarsely chopped
1/2 cup chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 Scotch bonnet, habañero, serrano, and/or jalapeño chile
1 teaspoon freshly ground black pepper
3 tablespoons soy sauce (or substitute tamari, which is gluten-free)
1 tablespoon olive oil
1 tablespoon sushi vinegar (can substitute lime juice, cider vinegar or distilled white vinegar)

For the jerk chicken
1 1/2 cups jerk marinade
One 3 1/2- to 4-pound chicken, cut into pieces

Make the jerk marinade
1. In a blender or food processor, combine all the ingredients and process until smooth. The marinade will be quite thick. You should have about 1 1/2 cups. (You can store the marinade in a tightly closed jar in the refrigerator for up to 1 month.)
Make the jerk chicken
2. Place the chicken in a large glass bowl or baking dish and dump 1 cup jerk marinade over the chicken. Turn the pieces to coat them completely. Cover and refrigerate for 4 to 6 hours.
3. Build a low fire in a charcoal grill or preheat a gas grill to 225°F (107°C). [Editor’s Note: For authentic flavor, build a low fire in a charcoal grill with a combination of charcoal and pimento wood and hold the temperature around 225°F (107°C). If you don’t have pimento wood, substitute hickory or applewood, or use all charcoal.]
4. Place the chicken on the grill, skin-side down. The marinade will cling to the chicken; that’s okay. Cover the grill and cook the chicken, basting frequently with the remaining 1/2 cup jerk marinade and turning every 10 minutes or so, for 1 1/2 to 2 hours. The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork. Pile it onto a platter.

For the Jamaican Pepper Saucejamaican pepper sauce

1 pound Scotch bonnet peppers, stemmed and seeded

Sushi vinegar (can substitute white)

Salt and pepper to taste

Garlic to your liking.

Put peppers in a blender, and add vinegar until it comes three-quarters of the way up the peppers. Add salt, pepper and garlic, and blend until desired consistency.