Vernon's Jerk Style Jamaican Chicken

• 1 1/4 pounds onions
• 1/2 pound hot chili peppers
• 4 ounces ginger peeled
• 1/4 cup allspice ground
• 1/4 cup thyme
• 1 cup white wine vinegar
• 1 cup soy sauce, dark
• 1 each chicken

1. Pulverize the onions, chiles, and ginger in a blender or food processor.
2. Transfer the mixture to a large bowl and stir in the allspice, thyme, black pepper, vinegar, and soy sauce.
3. Coat the chicken with the sauce.
4. Cover and marinate in the refrigerator for 24 hours, turning once.
5. Preheat the oven to 350F (180C).
6. Place a meat thermometer in one of the thigh pieces.
7. Place a shallow pan of boiling water on the oven floor.
8. Put the chicken on a rack and place in a roasting pan.
9. Roast, basting frequently with the sauce, until three-quarters cooked (120 degrees on the meat thermometer), 30 to 45 minutes.
10. Remove the chicken from the oven.
11. Remove the meat thermometer * Preheat a broiler or grill * Baste the chicken with more jerk sauce.
12. Sear the chicken for 5 minutes under a preheated broiler or over a very hot charcoal fire.
13. Remove from the heat and let sit for 15 minutes before eating.

onions, hot chili peppers, ginger, allspice ground, thyme, white wine vinegar, soy sauce, chicken

Taken from recipeland.com/recipe/v/vernons-jerk-style-jamaican-chi-47654 (may not work)