Jerk chicken, the classic Jamaican chicken dish, got its spicy beginnings from the Maroons of Jamaica. Maroons were descendants of slaves who escaped into the Blue Mountains of Jamaica. They pit-barbecued hog meat that was covered in spices and marinating liquids. Soon after, they began to sell the jerk pork and jerk chicken at island markets throughout the area.

Today that tradition continues. Roadside barbecues can be found all along the highway that runs from Montego Bay to Ocho Rios. Where there is smoke seen, there is jerk chicken being barbecued in Jamaica.

The key to making great jerk chicken, as most any Jamaican will tell you, is a long marinade, slow cooking, and abundant use of allspice. Allspice is the dried berry of the tropical tree known as the misnomer pimento tree. Along those roadside barbecues, branches of the misnomer pimento are often used as aromatic wood for the barbecue grills where the jerk is cooked.

This jerk chicken recipe is as authentic as it gets, and is packed with spicy flavor. All ingredients can be easily found in your local grocery store. Although every part of the chicken is used, special attention should be given to the breasts, as they can dry out if not cooked properly.

Ingredients:

2 whole chickens, cut into standard pieces of breasts, legs, and thighs

Jerk Marinade

2 tablespoons ground allspice
2 tablespoons dried thyme
2 tablespoons salt
1 tablespoon ground sage
1 tablespoon ground pepper
1 tablespoon sugar
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
6 garlic cloves, peeled
2 cups chopped scallions
1 1-inch cube fresh ginger
1/2 bunch fresh cilantro, leaves only
3/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup peanut oil
4 habanero peppers, stems removed

Directions:

Place all jerk marinade ingredients in a blender and puree until smooth.

In a large bowl, toss the chicken pieces with the marinade. Divide the chicken and place in two large plastic zippered storage bags. Press out all the air and seal the bags. Place the bags in the refrigerator, and let the chicken marinade for at least 6 hours, and up to 2 days.

If using a charcoal grill, prepare a fire on one side of the grill. If using a gas grill, turn on both burners to high for 10 minutes, then turn on burner off.

Grill the chicken in small batches on the "cooler" side of the grill, turning occasionally, and basting with the leftover jerk marinade, for about 1 1/2 hours. Keep covered as much as possible. During the last 30 minutes of cooking, have the breasts skin side up to keep the meat further from the heat. The jerk chicken is ready when the skin is a golden brown, and with bits of blackened skin.

Transfer the jerk chicken to a platter and serve to up to 10 people.