Caribbean/Island Jerk Chicken

• 23 cup Caribbean-style hot sauce (suggested Batch #114 Jamaican Hot Sauce, www.originaljuan.com; also avail. in specialty stores)
• 2 cups chopped onions
• 2 peeled garlic cloves
• 1 tablespoon prepared yellow mustard
• 14 cup fresh lime juice
• 4 teaspoons dried thyme
• 5 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 3 teaspoons ground black pepper
• 3 teaspoons salt
• 3 teaspoons sugar
• 5 Cornish hens or 6 12 lbs chicken, split in half lengthwise
• lime wedge (to garnish)

1. In a blender, puree sauce ingredients until they form a smooth paste.
2. Coat chicken on all sides with sauce.
3. Marinate at least 8 hours or overnight.
4. Grill slowly over low to medium heat until done, or to roast: Heat oven to 375F.
5. Arrange chicken halves in a single layer on 2 large baking sheets.
6. Bake 35 to 40 minutes, or until juices run clear when thighs are pierced with a knife.

caribbeanstyle, onions, garlic, yellow mustard, lime juice, thyme, ground allspice, ground cinnamon, ground black pepper, salt, sugar, cornish hens, lime

Taken from www.food.com/recipe/caribbean-island-jerk-chicken-36350 (may not work)