3 1/2poundschickenbone-in, cut into parts, skin on
Combine all ingredients, except chicken, in a blender and blend until smooth.
Place chicken in a shallow bowl or baking dish and cover with marinade, pushing some under the skin. Cover and refrigerate for a few hours to overnight (longer is better).
Prepare a charcoal fire and grill until chicken is no longer pink in the middle (reaching an internal temperature of 165 degrees F), flipping once (about 12-15 minutes per side). See notes for more grilling options.
Be very careful handling hot peppers and the marinade. I highly recommend using rubber or latex gloves. Do not touch your eyes after handling peppers.
Scotch Bonnet peppers are the traditional Caribbean pepper used for jerk chicken but are not common in US stores. The habanero is a cousin and tastes very similar, which is why I have called for it in this recipe. If you cannot find either type of pepper you could substitute other hot peppers, but the flavor will not be the same.
Feel free to use whatever cuts of chicken you want, but we prefer a mix of white and dark meat with skin on.
The best flavor will come from slow cooking (low temperature, more time) over charcoal or smoking with wood, however I think you'll still be happy with this marinade even if you use a gas grill!