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1
Combine all of the ingredients except the water and chicken in a large bowl.
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2
Mix well and add the water to form a loose paste.
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3
Reserve 1/2 cup of the sauce for a later use.
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4
Marinate the chicken in the remaining sauce for at least 1 hour or as long as 24 hours (the longer, the better).
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5
Turn the meat several times, mixing the sauce.
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6
Prepare an outdoor barbecue using plenty of coals.
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7
Meanwhile, soak small sticks or hardwood chips in water (mesquite conflicts with jerks own flavor).
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8
When the coals have become gray and well ashed over, add the soaked wood to the fire.
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9
Place the chicken on the grill and cover, leaving the vent holes open.
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10
Barbecue slowly1 1/2 to 2 hours, depending on the size of the pieces.
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11
Check the fire after 30 minutes, adding coal or wood as needed and being careful not to flame the fire.
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12
Baste every 30 minutes with the marinade.
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13
Turn the chicken several times as it cooks.
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14
The chicken is done when it is firm to the touch and slightly charred.
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15
Remove the chicken from the fire and let it sit on a cutting board for 15 minutes.
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16
If you have a sharp cleaver, chop the meat into small pieces (bone and all); otherwise, leave each piece whole.
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17
Serve on a large platter doused with the reserved jerk sauce.
