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 Ingredients

• 1/2 cup malt vinegar (or white vinegar)

• 2 Tbsp dark rum

• 2 Scotch bonnet peppers (or habaneros), with seeds, chopped

• 1 red onion, chopped

• 4 green onion tops, chopped

• 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped

• 2 Tbsp olive oil

• 2 teaspoons salt

• 2 teaspoons freshly ground black pepper

• 4 teaspoons ground allspice

• 4 teaspoons ground cinnamon

• 4 teaspoons ground nutmeg

• 4 teaspoons ground ginger

• 2 teaspoons molasses

• 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise

• 1/2 cup lime juice

• Salt and pepper

Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.