3 tablespoons dark rum.
2 tablespoons water.
1/2 cup malt vinegar.
10 green onions, chopped.
4 garlic cloves, peeled, chopped.
2 Scotch bonnet peppers (please use gloves when removing seeds).
2 tablespoons vegetable oil.
MrSpiceman Jerk Rub
1 cup ketchup ( optional ).
3 tablespoons soy sauce.
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry.
1/2 cup fresh lime juice.
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender, add vinegar and the rest of the ingredients and blend until almost smooth. Transfer 2 tablespoons of jerk rub to small bowl; mix in ketchup and soy sauce to make sauce.
Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk rub over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast for about 1 hour or until chicken is cooked through, to test ( pierce the thickest part of the chicken, the juices should run clear). If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until jerk chicken is cooked through, turning occasionally and adjusting heat if browning too quickly. Jerk chicken is now ready.
Cut each jerk chicken half into pieces and serve with sauce.