jerk chicken.

Jerk Chicken

1/4 cup yellow onion, chopped

1/4 cup green onion, chopped

1 or 2 scotch bonnets, stems and seeds removed, chopped

2 tablespoons dark rum

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 teaspoons ground allspice

2 teaspoons thyme

1/2 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 teaspoon kosher salt

1 chicken, broken down into six pieces: breasts, legs and thighs

Combine the onions, green onions, scotch bonnets, oil, rum, soy sauce, allspice, cinnamon, salt, thyme, nutmeg and cloves in a food processor; puree to a paste.

Using gloves, rub seasoning into the chicken pieces, place in a large ziplock and refrigerate overnight.

Cooking day.

Preheat grill to about 450ºF. Season chicken pieces with a pinch of kosher salt and place on hot grill. Cook skin side down for about 10 minutes, until nicely charred. Move to cooler part of the grill, cover and cook for 10 minutes more or until cooked through to 165ºF. Serve with stewed black beans and rice.