Vernon's Jerk Style Jamaican Chicken
| Yield: | 6 Servings |
| Categories: | Sauces |
| 1 1/4 | lb | Large white onions, quartered |
| 1/2 | lb | Fresh Jamaican chiles (also called Scotch bonnets), |
| Cored and quartered (See Note) | ||
| 4 | oz | Fresh ginger, peeled |
| 1/4 | c | Ground allspice |
| 1/4 | c | Fresh thyme leaves |
| 3 | tb | Freshly ground black pepper |
| 1 | c | White wine vinegar |
| 1 | c | Dark soy sauce |
| 1 | Chicken (4 to 6 pounds), well rinsed, patted dry, | |
| And cut into 6 pieces |
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