Jerk Chicken

Put everything except the chicken into a blender and blend to a coarse dark paste, loosening with a splash of water if it will not move.

Wear gloves, or wash your hands twice and keep them away from your eyes for the rest of the day.

Slash each piece of chicken to the bone two or three times, which is what lets the marinade reach past the skin.

Rub the paste into the chicken and into every cut.

Cover and refrigerate overnight, or for at least 12 hours.

Take the chicken out 40 minutes before cooking so it is not fridge-cold going on the heat.

Set a barbecue up for indirect heat, with the coals banked to one side, or heat an oven to 180C/350F.

Cook the chicken on the cool side of the grill, lid down, for 50-60 minutes, turning every 15 minutes. In an oven, roast on a rack for 50 minutes.

Move the pieces over direct heat for the last 8-10 minutes, turning often, until the skin is blistered and almost black in places.

A thigh is done when the juices run clear and the meat pulls easily from the bone.

Rest for 10 minutes before chopping through the bone into pieces, which is how it is served.