Can you cook or what....

Jamaican Jerk Chicken...This serving can feed 8 people. The best way is cut open an oil barrel and attach a crosswire, but I guess that's not gonna happen so a grill will do.

The Ingredients

2-3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks.

Make marinade by blending all marinade ingredients in a blender until smooth. or if you live in Tallahassee you can go to Nisub International on Orange Ave and pick up these three jerk seasoning:

I personally like a mixture of all three. You can use the dry jerk seasoning or the wet ones. I like it wet. Marinate chicken, and let chicken stand at room temperature 1 hour before cooking, or let sit in your fridge for 6-24 hrs Break out your grill, add your charcoals and preheat until caols are grey. Slightly oil the rack. Sear chicken until well browned on all sides. Then close the lid on the grill and cook an additional 25 to 30 minutes more...You can always improvise.