Units Scale

2 whole chickens
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For the Jerk seasoning:
4 green bell peppers
8 scallions
2 tomatoes (not too ripe)
10 cloves garlic
2 small habanero peppers or to taste
1/8 cup guava puree
1/8 cup fresh orange juice
Zest from one large organic navel orange
3 oz lime juice
3 oz dark rum
2 tablespoons soy sauce
1 inch piece of peeled ginger
2 sprigs fresh oregano
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
1/2 tablespoon paprika powder
1/2 tablespoon cumin seeds, lightly toasted in a dry skillet and freshly-ground
1/2 tablespoon black peppercorns, lightly toasted in a dry skillet and freshly-ground
20 coriander seeds, lightly toasted in a dry skillet and freshly-ground
2 teaspoons allspice berries, lightly toasted in a dry skillet and freshly-ground
1/2 tablespoon salt
Sufficient olive oil to liquefy in a blender or food processor

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Cut the chickens into pieces (breast, wings, drumsticks and thighs) and remove all skin, then rinse the chicken in some water to remove all bone fragments and blood.
Cut the onions, pepper, garlic and ginger roughly before putting in the food processor.
Then add the dry herbs and spices, the lime and orange juices and the rum. Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture.
Rub the chicken pieces with the jerk seasoning and marinate for several hours (overnight is best).
Place the chicken on a baking tray and roast over a smoky barbeque (add fruitwood chips and lots of allspice berries (all soaked in orange juice for an hour) to the bbq offset to the coals) for up to 45 minutes on low heat.
Drizzle or brush the chicken with the marinade regularly as it cooks.
Serve immediately when cooked. Apart from chicken, this Jerk marinade can also be used very successfully with pork, lamb and even fish.