1 free range chicken (1.8kg)
2 cloves of garlic
3 spring onion stalks
½ scotch bonnet pepper (preferably Jamaican yellow variety)
½ tsp fresh thyme
2 bay leaves
½ tsp of freshly grounded pimento (allspice)
¼ tsp of grated nutmeg
½ tsp of sea salt
¼ tsp of freshly ground black pepper
100g brown sugar
1 tsp vegetable oil
Blend all the ingredients for the jerk marinade together in a blender or food processor. Cut the chicken lengthways through the breastbone and spatchcock it. Put three slices in each breast and thigh. Rub the jerk marinade all over the chicken, ensuring it gets into all the nooks and crannies. Cover it tightly with clingfilm, and leave it for at least 24 hours (preferably 48) in the fridge.
Light the charcoal in the BBQ (or preferably a jerk drum). Be patient in getting the charcoal to the right temperature (no flames, just simmering white coal) before starting to grill. Cook the chicken on a slow indirect heat for an hour, and finish off by lightly colouring the skin over direct heat (for 15 mins).
Optional: throw in a handful of soaked woodchips on to the coal to get the real smoky flavour and cover the chicken with few bay leafs for added aroma.
Chop the chicken into 5cm pieces using a large cleaver before tucking in.