Now, when I got this recipe from my sister, she baked it in the oven.  It's a method I might be able to handle.  But, in Jamaica, you really cook jerk chicken in a jerk pan.  That's an oil drum that has been cleverly converted into a charcoal grill.  Of course, if you cook in one of those, you're cooking for the community.  I'm not sure what Jamaicans use when cooking for a smaller group of people.  Perhaps, they never do.

Ingredients:

1 chicken 2 Tbs all purpose seasoning 2 or 3 stalks green onions pinch of thyme

1 Tbs crushed red pepper 2 Tbs crushed ginger 6 cloves of garlic

    
Greg grew up in rural Jamaica.  So, I asked if his recipe began with a live, clucking chicken.  He confessed that he actually did that once, and only once, in his life.  It was too traumatic to ever do again.  I completely agree with that even though I've never yanked, plucked, or stuffed a chicken before.  Just as everyone should, when Greg gets his chicken, he goes to the refrigerated section of the grocery.

Greg said to cut your bird in quarters.  I've never done that before either.  I get my pre-cut chicken parts, carefully wrapped in plastic, again like everyone should.  But, we both agree to de-skin the critter, even though that is also considered optional.

Combine all the seasoning ingredients and then rub them all up, in and around the chicken bits.  If you have large pieces of chicken, poke holes in them, and work all that deliciousness into those holes.  Then, you've done your work for the day.  Put the bird in the refrigerator overnight.

The next day is time for grilling.  Serious jerk chicken is grilled in a jerk pan.  I only saw large oil drums that were converted into these grills for feeding the masses. There must be smaller versions for home use.  Shhh!!  I've never ever grilled anything in my life.  So, I would cook my jerk chicken inside.  That may be illegal in Jamaica.

Anyway, for those of you who grill, you want a medium heat.  You don't want to dry out the chicken.  Keep the lid to the grill down while cooking to keep the moisture in.  Grill the meat for 15 minutes on each side.  Then, cook them again for another 5 minutes on each side.

Sauce Ingredients:

1/2 cup ketchup 1/4 cup water 1 Tbs all purpose seasoning 1 or 2 stalks green onions pinch of thyme

1 Tbs crushed ginger 3 cloves of garlic 1 tsp crushed red pepper 2 Tbs sugar pinch of salt

Blend all the sauce ingredients and bring them to boil.  You want it to caramelize so you have this magnificent thick and smooth deliciousness to drizzle over the grilled chicken.  Okay, in all honesty, this isn't what was put on my jerk chicken, but I love Greg's suggestion.  When I had my jerk chicken fresh out of a jerk pan, there was a home-made hot sauce with flaming pickled vegetables.  It was colorful and blazing at the same time.  Whatever you put on your jerk chicken is going to taste so good.  No worries.