Grilled Cornish Chicken in Jerk Sauce

Ingredients:

• 4 gherkins (0.6–0.9 kg each), cut in half
• 1 large bunch green onions, coarsely chopped
• 1 red bell pepper, seeded and stemmed, cut into 4 pieces
• 1/4 cup olive oil
• 1/4 cup lime juice
• 6 cloves of garlic
• 2 tablespoons fresh thyme
• 1 tbsp. ground allspice
• 1 tbsp grated ginger, pre-peeled
• 1 tbsp. l. brown sugar
• 1 Caribbean habanero pepper, seeded

Preparation:

1. In a food processor, combine the green onions, red bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chili pepper, and 1 tablespoon salt. Process until a thick sauce forms. Refrigerate 1/4 cup of the sauce and chill before serving.
2. Season the chicken with salt and pepper. Make a few slits with the tip of a knife and brush the halves with 1 cup of jerk sauce. Cover and refrigerate for 2 to 4 hours.
3. Preheat the grill to medium heat and prepare the area for direct and indirect heat: on a charcoal grill, rake the hot coals to one side. On a gas grill, turn off one burner once the grill is hot.
4. Remove the chicken from the marinade, let any excess sauce drip off, and place the chicken halves skin-side up on the cooler side of the grill (with the legs closest to the coals). Close the grill and cook until the chicken is golden brown, about 15 minutes.
5. Brush the chicken with the sauce and transfer it to a grill pan over direct heat. Grill, uncovered, for 5 to 10 minutes, until the skin is crisp but the meat remains juicy. Insert a thermometer into the thickest part of the chicken; it should read 165°F (71°C). Remove the chicken from the grill and let it rest for 5 minutes. Serve with jerk sauce.