Random Rants - BOGO Jerk! Is this Leno worthy?

I took this picture on a road in the Cayman Islands and immediately thought Jay Leno would get a laugh out of this.

The picture is actually an advertising sign from a Jerk Chicken shack and after passing it several times that week we took them up on it.  It was delicious!  If you don't know what Jerk is it's a sweet and spicy rub originated in the Caribbean (particularly Jamaica).

Jerk Chicken is the most popular but the rub can be used on any meat, poultry, fish or tofu.  There is also a technique to cooking the jerk chicken that I have yet to perfect.

I found this tutorial and recipe from JamaicaTravelandCulture.com

Ingredients

You will need the following ingredients to prepare enough jerk chicken for 4 people:-
 One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper


1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

Preparation

• Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender

• Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce

• Cut the chicken up in to 4 pieces.
• Rub the sauce in to the meat, saving some for basting and dipping later.
• Leave the chicken in the fridge to marinade overnight
• Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes OR Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).

• Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
• Us a wooden spoon (or something similar) to hold the chicken in place while chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!

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I'm of the take out generation and have never heard of Scotch bonnet peppers until I read this recipe.  Okay, you see the 3rd to last step where they say "ideally BBQ over a rack of pimento wood".....I think this is the key to lip-smacking jerk chicken.   Wondering where I would find pimento wood in Long Island :-)