1/2 cup malt vine
gar (or white vinegar)
2 Tbsp dark rum
2 habaneros pureed on Grater
2 shallots made to paste on grater
4 green onion tops, chopped
1 Tbsp dried thyme ground from Herb Mill
2 Tbsp olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons freshly grated nutmeg from grater
4 teaspoons ginger puree from grater
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice
Salt and pepper
Safety note: Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.
Mix ingredients
well and let marinade for at least 2 hours. Pull chicken out of marinade to grill or cook in oven. Save remaining marinade to reduce on stove top and baste chicken as you cook it.
