Recipe:
Jerk marinade (for two whole chickens)
(All ingredients coarsely chopped, spices ground from whole spices in your spice mill, if you have one)
1 bunch (about) green onion/scalions including green bits.
1 medium shallot
6 cloves garlic
2 fat inches of fresh ginger root, peeled
2-6 Habenero chiles with seeds and pith carefully removed
1 heaping Tbsp. Lighthouse brand freeze-dried thyme leaves. If you are unfamiliar with Lighthouse freeze dried herbs, check them out - the stuff is awesome!
2 Tbsp allspice berries, ground
1 Tbsp black peppercorns, ground
1 medium whole nutmeg, ground (about 1 tsp)
2 tsp salt
2 Tbsp soy sauce
1 Tbsp apple cider vinegar
Juice of 2-3 limes
1/4 cup firmly packed brown sugar
1/3 cup vegetable oil
Puree everything in a food processor until nice and smooth.
Spatchcock your chickens and dry them well.
Cut a small slit in the loose skin where each thigh meets the leg and loosten skin over breasts in order to pack marinade under the skin.
Slather with the rest of the mainade.
I didn't do this, but in retrospect I would - make 2 to 3 deep cuts in each breast muscle and pack with marinade.
Let marinade do it's work for at least 12 hours.
Grill or smoke as you see fit.
Baste with leftover marinade at least twice during the cook.
You can add allspice and bay leaves to the smoking wood for more authentic flavor if you can't get pimento wood for smoking.
I would recommend finishing the cook in a very hot oven to crisp up the skin. I wasn't able to do this because I had a cake in the oven (didn't time things well to have the oven available).
