Chop the onions, garlic, and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up into 8 pieces, two breasts, two thighs, two wings, and two legs.
Rub the sauce into the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinate overnight.
Cooking
Grill the meat slowly until cooked, turning regularly. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Baste with some of the remaining marinade whilst cooking.
Serving
Serve with salad or rice and peas or hard bread and the jerk sauce leftover for dipping.
Nutrition
Calories: 85kcal
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