Jerk Chicken

Blend the marinade

In a blender, combine the Scotch bonnet peppers, scallions, ground pimento, garlic, ginger, thyme, brown sugar, soy sauce, oil, salt, black pepper and lime juice into a thick, wet paste.

Score and rub the chicken

Cut a few shallow slashes into each piece of chicken, then rub the jerk paste into every piece, working it under the skin.

Marinate overnight

Cover the chicken and refrigerate it to marinate for at least twenty-four hours before cooking.

Set up the grill for smoking

Light a charcoal grill and bank the coals to one side, adding a handful of soaked pimento wood chips if you have them, for indirect, smoky heat.

Grill low and slow

Place the chicken skin-side up on the cool side of the grill, cover, and cook low and slow, turning occasionally, until deeply charred and cooked through.

Rest and chop

Rest the chicken for five minutes, then chop it into pieces through the bone, Jamaican roadside-stall style, and serve.