Combine in a food processor or blender and puree:
-1⁄3 cup fresh lime juice
-Up to 10 habanero or Scotch bonnet peppers (three is fine for most everyone, six is not, eight is probably too many)
-2 tablespoons distilled white vinegar
-(2 tablespoons fresh orange juice)
-3 scallions, coarsely chopped
-2 tablespoons dried basil
-2 tablespoons dried thyme
-2 tablespoons yellow mustard seeds (highly recommended) or 1 tablespoon dry mustard
-2 teaspoons ground allspice
-1 teaspoon ground cloves
-1 teaspoon salt
-1 teaspoon black pepper
The mixture should have the consistency of thick tomato sauce. If necessary, thin with additional:
-(Lime juice, vinegar, or orange juice)
Brush the jerk mixture over:
-8 whole chicken legs or 8 bone-in chicken breast halves
You can slap it on the grill right then and there, or refrigerate and let marinate in a bowl or plastic bag for 1 hour or more (preferably three, ideally twelve). The flavor payoff is worth planning ahead.
To grill, lightly oil the grill rack and prepare a medium-hot charcoal fire. Spread the hot coals on one side of the grill. Arrange the chicken pieces skin side down on the side of the grill away from the coals. Cover the grill and cook for 20 minutes. Turn the chicken and cook 15 to 20 minutes more.
To cook in the oven, preheat the broiler. Arrange the leg quarters skin side down on a broiler tray. Place the pan 8 inches beneath broiler for 12 to 15 minutes. Turn chicken skin side up and broil until browned and crisp and the meat registers 170°F on a thermometer, about 8 to 10 minutes. If the skin begins to char before the chicken is done, move the pan farther from the heat. Remove to a platter and let stand 10 to 15 minutes.
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