JAMAICAN JERK SAUCE on Chicken

1/2 cup Ground Allspice
1/2+ cup Brown Sugar
6 - 8 Garlic cloves
4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
1 TB ground Thyme, or 2 TB thyme leaves
2 bunches Scallions
1 tsp Cinnamon
1/2 tsp Nutmeg
Soy sauce to moisten (2 TBS)

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent of
1/2 cup ground. This will keep "forever" in the refrigerator. Feel free
to increase the garlic, and the hot peppers.  I do!  The recipe doubles,
and triples very well.

Rub about 1/4 cup sauce into each chicken, halved, and get under the
skin and in all the cavities. If it is pork, use a deboned shoulder,
score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb
shoulder. Use less for fish.  Marinate, preferably overnight, and grill
over a low fire, until done. Charcoal is ideal. The meat will be a smoky
pink when done, and the skin nice and dark. Chop the meat into pieces,
and serve traditionally with a hard-dough bread, and LOTS of Red Stripe
Beer!