Ingredients
JERK BASE

    1 tbsp ground thyme or 2 tbsp thyme leaves
    1 or 2 Habanero peppers (or Scotch Bonnet) BOTH ARE EXTREMELY HOT!
    1/2 teaspoon nutmeg
    1/2 cup packed brown sugar
    2 tbsp soy sauce
    1-2 bunches green onions (6 to 12)
    salt and pepper to taste (at least 1 tsp Kosher or sea salt)
    1 teaspoon cinnamon
    1/2teaspoon ginger minced
    2 tsp allspice
    6-8 garlic cloves

JERK SAUCE

    2 tbsp Jerk paste (above)
    2/3 cup (5 oz) pineapple juice
    3/4 cup (6 oz) ketchup
    6 oz Red Stripe beer

    one chicken, cut up into pieces

Instructions

Directions for Jerk Base

    Place all ingredients for base in a blender or food processor and process until smooth.
    Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
    Grill on the barbecue until fully cooked.

Directions for Jerk Sauce

    Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
    Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more