• 1 whole chicken, cut up 
• 2-3 TBS. DARK FIRE Jamaican Jerk
• 1 1/4 cups water
• 1/4 cup chicken stock
• 1 TBS. vegetable oil
• 1 TBS. minced scallions (optional)

Procedure:  
Combine DARK FIRE Jamaican Jerk Seasoning with all liquid ingredients, stir well, add scallions, if desired.  Place chicken in zip-top bag or large bowl, marinate at least a 1/2 hour or up to 24 hours (spices will re-hydrate and sauce will become fairly spicy after 3-4 hours and quite hot afer 12 hours).  Preheat grill or broiler to medium-high heat. Remove chicken from marinade and place on hot grill (skin side down) or broiler pan (skin side up). Simmer reserved marinade for 3-5 minutes and use for basting and dipping sauce, do not use unless simmered!  After about 6-8 minutes, baste and turn the chicken to sear the other side. Turn heat down to medium and cook until temperature in breast reaches 160 degrees, and thighs & legs reach 175 degrees and the juices run clear.

Serve with dipping sauce on the side. Excellent with baked or mashed sweet potatoes and fried plantains. Or Jamaian style Rice & Peas (recipe coming soon).

**For extra spicy sauce, add another tablespoon of  DARK FIRE Jamaican Jerk Seasoning to the sauce as it simmers, ladle over chicken when serving.