Handle Scotch bonnet chiles with extreme caution. It's best to wear gloves when cutting or cleaning them (or rubbing-in the marinade containing them), avoiding contact with any sensitive skin or the eyes--even washing your hands may not be enough to remove all the capsaicin (volatile oil responsible for heat and burn).The jerk seasoning can be made a day in advance. Chicken can be marinated for up to one day, but no longer since the seasonings will start to cure the meat and change its texture. To get authentic Jamaican jerk flavor, add pimento wood to your gas or charcoal grill, oak or mesquite are good substitutes. Never use charcoal or gas alone. You won't get that smoky flavor that's so much a part of the jerk experience -- Soak wood chunks in water several hours so it won't burn, place in a smoke pan for gas grills or directly on smoldering coals. The wet wood keeps the fire from getting too hot and creates the flavorsome smoke. If the fire is too hot, the meat will char outside but still be raw inside. Since jerk cooking is a slow process, it's important to let the flavor gradually cook through. Chicken should be cooked until it's firm to the touch, juices run clear and the meat is tender. Even if overcook a little, you will still have a tender product due to the seasonings ability to tenderize combined with slow-cooking process.When grilling, don't be concerned that chicken is burning. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.

[I made edits to this recipe.]

Handle Scotch bonnets with extreme caution. It's best to wear gloves when cutting or cleaning them (or rubbing-in the marinade containing them), avoiding contact with any sensitive skin or the eyes -- even washing your hands may not be enough to remove all the capsaicin (volatile oil responsible for heat and burn).

The jerk seasoning can be made a day in advance. Chicken can be marinated for up to one day, but no longer since the seasonings will start to cure the meat and change its texture.

To get authentic Jamaican jerk flavor, add pimento wood to your gas or charcoal grill, oak or mesquite are good substitutes. Never use charcoal or gas alone. You won't get that smoky flavor that's so much a part of the jerk experience -- Soak wood chunks in water several hours so it won't burn, place in a smoke pan for gas grills or directly on smoldering coals. The wet wood keeps the fire from getting too hot and creates the flavorsome smoke. If the fire is too hot, the meat will char outside but still be raw inside. Since jerk cooking is a slow process, it's important to let the flavor gradually cook through.

Chicken should be cooked until it's firm to the touch, juices run clear and the meat is tender. Even if overcook a little, you will still have a tender product due to the seasonings ability to tenderize combined with slow-cooking process.

When grilling, don't be concerned that chicken is burning. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.

[I posted this recipe.]