1 1/4 lb Large white onions,

-quartered 1/2 lb Fresh Jamaican chiles (also

-called Scotch bonnets), Cored and quartered (See -Note) 4 oz Fresh ginger, peeled

1/4 c Ground allspice

1/4 c Fresh thyme leaves

3 tb Freshly ground black pepper

1 c White wine vinegar

1 c Dark soy sauce

1 Chicken (4 to 6 pounds),

-well rinsed, patted dry, And cut into 6 pieces This pungent Jamaican sauce can be used to marinate pork butts (makes em run faster), beef round roasts, porgies, red snapper, as well as chicken. Says Vernon, "You can even use my sauce like ketchup. One guy pours it on his scrambled eggs." The sauce keeps well in the refrigerator tightly covered. JERK SAUCE * Pulverize the onions, chiles, and ginger in a blender or food processor. Transfer the mixture to a large bowl and stir in the allspice, thyme, black pepper, vinegar, and soy sauce. * Coat the chicken with the sauce. Cover and marinate in the refrigerator for 24 hours, turning once. * Preheat the oven to 350 degrees. Place a meat thermometer in one of the thigh pieces. Place a shallow pan of boiling water on the oven floor. Put the chicken on a rack and place in a roasting pan. Roast, basting frequently with the sauce, until three-quarters cooked (120 degrees on the meat thermometer), 30 to 45 minutes. Remove the chicken from the oven. Remove the meat thermometer * Preheat a broiler or grill * Baste the chicken with more jerk sauce. Sear the chicken for 5 minutes under a preheated broiler or over a very hot charcoal fire. Remove from the heat and let sit for 15 minutes before eating * Serves 6 NOTE: Be sure to wear rubber gloves when handling these very hot peppers. If you don't you could irritate and burn your skin. Keep your gloves away from your face and eyes.