Jamaican Jerk Chicken

Ingredients:

One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced Scotch Bonnet peppers 
2 Tbsp. thyme
 2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar


Directions:

1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
3. If using whole chicken, cut into 4 pieces. 
4. Rub the sauce in to the meat, saving some for basting and dipping later.
   Leave the chicken in the fridge to marinade overnight.
5. Take chicken out of fridge and bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. **To cook on grill** Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood). 
6. Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)
   
7. Serve with Festival and Rice and Beans.