11. Add all ingredients except lemon juice to a blender or food processor and process untill smooth (make marinade at least 1 day ahead or up to a week for flavors to meld)
22. Wash and dry chicken. Pierce chicken pieces with long skewers. Toss with lemon juice and marinate for about 30 minutes to 1 hour stirring frequently.
33. Remove from lemon juice and marinate chicken in jerk sauce for 48 hours then grill over charcoal fire on low heat untill cooked through. Or cook indirectly, untill cooked though, then cook over direct heat till nicely browned.
The best jerk recipe we've ever tasted is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island.
Make this 8-ingredient main for an easy dinner tonight, and save half for a punch of protein in your lunch the next day. This super-simple dish is so easy to prepare, it will be one you turn to time and again.