Chef Steven Leake shares his Jamaican Jerk Chicken recipe

Jamaican jerk chicken
Total cooking time: 1 hour. Yield: 10
Ingredients
8 green onions, chopped
4 large garlic cloves, minced
3 Scotch Bonnet peppers, chopped
1 small onion, chopped
1/4 cup dark brown sugar
2 tablespoons chopped thyme
2 tablespoons ground allspice
Salt to taste
2 tablespoons chopped fresh ginger
1 teaspoon of cinnamon
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
Three 3 ½ pound chickens, each cut into 8 pieces
1 teaspoon freshly ground black pepper
Instructions
Step 1
In a food processor, combine all the ingredients except the chicken and grind to a paste. Place the chicken pieces in a very large bowl and pour the marinade over them. Stir to coat the chicken well. Cover and refrigerate overnight.
2nd step
Light a grill. Remove the chicken pieces from the marinade, leaving on a layer of spice paste. Grill chicken over moderately high heat, turning often, until skin is charred and chicken is cooked through, about 30 minutes. Transfer to a platter and serve.
NOTE: Jerk Marinade can be refrigerated overnight.
Simple rice and pea recipe
For: 4-5
Ingredients
1 can of medium sized kidney beans
1 can of coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
1 tablespoon oil
1 scotch bonnet pepper (whole, do not chop)
The water
Instructions
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Put the liquids in a saucepan with the beans, onions, garlic, thyme and oil, bring to a boil. Add the rice and stir for a minute. Reduce heat to medium-low. Place Scotch Bonnet pepper over liquid and cover tightly for 30 minutes or until rice is cooked. Remove the scotch bonnet pepper before serving.