We make the Jamaican Jerk Chicken Man! I’ve made this recipe numerous times, and every time it’s delicious. This is traditionally made with Scotch Bonnet peppers which are native to Jamaica. Habaneros are a close cousin, and are used in the U.S. because Scotch Bonnet’s are hard to find. I touched my eyes one time right after removing the seed from the Habaneros, and it felt like I pepper sprayed myself. Be careful!
Combine all the ingredients, (except lime wedges and garlic) starting with liquid ingredients first, in a blender or food processor and process on high speed to form the marinade. Pour three-quarter’s of the marinade in a plastic bag, squeeze lime wedges and add to bag with garlic, add the chicken and marinade in the refrigerator 8-24 hours. Save one-quarter of marinade for basting while grilling. Remove the chicken from plastic bag, and cook on an oiled grill until chicken is done. Serve over rice.