adapted from Simply Recipes
1/2 cup malt vinegar (or white vinegar)
2 Tbsp dark rum
2 habeneros, 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 (I a little over 3lbs boneless, skinless chicken, I think)
1/2 cup lime juice
Salt and pepper

1. Put all ingredients, except the chicken (duh), in the blender and pulse until smooth.

2. In a really large bowl, or roasting pan, pour the jerk marinade over the chicken and let sit for at least 30 minutes.

3. Put on a hot grill until chicken is done. Serve with black beans and rice (and beer!).