This Caribbean inspired recipe will be sure to make you sweat, have a frosty pitcher of Dark ‘n Stormy on hand to put out the fire. This jerk marinade can also be used on pork, beef and fish. Serves 4.

1 five-pound or so chicken, cut in eighths (or all thighs, all wings as you like)

For the marinade
2 tbsp olive oil
1/4 cup soy sauce
1 tsp gravy browning
1/2 cup apple cider vinegar
2 tbsp ginger root, freshly grated
1/2 tsp nutmeg
1/2 tsp all spice
1/2 tsp cinnamon
4 scotch bonnet (habenero) peppers, seeded, roughly chopped
1 Bermuda onion, chopped
2 cloves garlic, chopped

Combine all the ingredients in a food processor and liquefy. Pour into a non-reactive pot and bring to a boil. Simmer 15-20 minutes until you reach desired thickness. Cool completely. Refrigerate in a clean, snap-lid jar. Keeps indefinitely. Can also be used on pork, beef or fish.
Wash the chicken, pat dry and put in a sealed plastic bag with the marinade for at least four hours, or better, overnight. Turn once or twice.
Place the chicken in a covered pan (a roasting pan with foil covering will do fine) with the marinade. Bake at 450 degrees for 20 minutes. Lower the heat to 275 degrees and cook for another hour, basting occasionally. Remove from oven and serve as whole pieces or chopped into smaller pieces as they do ‘down south’ in the Caribbean. Pour some pan juices overall.
Alternatively, grill the chicken at least 6 inches from the hot coals. Slow-cook the chicken, basting frequently with the leftover marinade. Serve as whole pieces or chopped.