Terry and Mell’s BBQ-92 with Chris Mask! Chris is a fantastic cook and knows his way around a grill. He was on Master Chef Canada last season and is in the process of trying out again for the show, hopefully with better results!

Jerk Chicken

5 pounds chicken pieces
2 cups distilled white vinegar, plus 1 teaspoon
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves)
2 tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon

For a sauce I suggest a grilled fruit sauce.
½ jalapeno pepper seeded (or more if you want more heat)
1 granny smith apple
1 pear
4 pineapple rings
Hand full of Cilantro and Parsley
Olive Oil
Salt to taste

Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside. In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days. Use a meat thermometer to ensure a proper cook (165 F) and to not dry out your chicken. The marinade will add extra moisture but the sauce will also hide a BBQ boo boo.