Sandra/SF. I had to use jalapeno instead of habanero as I couldn't find them, so it wasn't fiery hot. We really liked it, served it with a mango salsa.

ANOTHER JERK SAUCE & CHICKEN RECIPE JAMAICAN JERK SAUCE great for chicken and pork + ribs, too! **HOT**HOT**HOT

2 large shallots, minced
2 large cloves garlic, minced
1 TBS minced peeled fresh ginger
6 scallions, green part only, sliced
1/2 habanero (scotch bonnet) chile, ribs & seed removed, minced (use gloves!)
1 TBS ground allspice
1 teasp. freshly ground black pepper
1/4 teasp. cayenne pepper
1 teasp. ground cinnamon
1/2 teasp. gound nutmeg
1 TBS fresh thyme leaves OR 1 teasp. dried
1 teasp. coarse salt
1 TBS packed dark brown sugar
1/2 cup orange juice
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

1. Combine shallots, garlic, ginger, scallion greens and chile in small bowl. Set aside.
2. In another bowl, combine the spices, thyme, salt and sugar. Whisk in OJ, both vinegars and soy sauce. Slowly drizzle in the olive oil, whisking constantly. Add shallot mixture and stir to combine. Let rest at least 1 hr. before using as marinade. JERK CHICKEN This recipe is both baked and grilled. 2 chickens, quartered 2 cups Jamaican Jerk sauce (above)


1. Rinse chicken well, removing excess fat, pat dry. Using clean rubber gloves (or put your hands in plastic bags) to protect your skin from chile, rub sauce onto chicken pcs. well. Cover and refrigerate overnight.
2. Preheat oven to 350 degrees F.
3. Arrange marinated chicken in a single layer in a roasting pan. Bake 45 minutes, turning and basting occasionally.
4. While chicken is baking, prepare charcoal grill.
5. Grill chicken over medium - hot coals, turning 4 or 5 times and dabbing with any remaining sauce. Cook until golden brown and cooked through, 15-20 minutes. Serve HOT.

http://food4.epicurious.com/HyperNews/get/archive_swap1201-1300/1201/2.html