| 3 lbs | 1.5 kg | Granny's Chicken Breast, Legs or Thighs |
| 2 tbsp | 30 ml | vegetable oil |
| 3 tbsp | 45 ml | garlic, chopped |
| 2 tbsp | 30 ml | ginger, chopped |
| 3 bunches | green onion, chopped |
| 2-4 | hot chili peppers, chopped |
| 2 | bay leaves |
| 1/4 cup | 65 ml | dark rum |
| 2 tbsp | 30 ml | fresh lime juice |
| 1 tbsp | 15 ml | salt |
| 2 tsp | 10 ml | ground allspice |
| 1 tbsp | 15 ml | fresh thyme |
Cooking Tip: Cooking over hardwood charcoal or adding wood chips to a gas grill will produce the most authentic 'jerk' flavour. Additionally, for an extra hot marinade use Habanero or Scotch Bonnet chilies. For a milder version use jalapeño chilies.
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