Indigestion chicken

1 medium chicken, gutted and cleaned out
3 teaspoons of jerk marinade (Grace Jerk marinade suits this one because it’s got a round flavour and isn’t too hot by itself, but given jerk is essentially about a kick in the tastebuds any jerk will do)
3 teaspoons of extra hot chilli powder (not the stuff for chilli con carne etc. but ground chilli – I use Rajah brand, because it’s the hotest chilli powder I’ve tasted)
2 small limes preferably unwaxed (smaller generally means more acidic)
A teaspoon of runny honey (if you get ‘forest’ honey use that because it’s better in this recipe, that said, in a blind taste test of the end result of this recipe I highly doubt I’d notice the difference)
2 scotch bonnet peppers
A teaspoon of coarsely ground black pepper
(optional) Papain

Flatten the chicken by cutting through its spine and cracking it apart. Gash it all over, fairly deeply but not so deeply it falls apart.

Cut the limes in half. Place the chicken in a bowl and cover it with squeezed lime juice. Keep the limes.

Wash the scotch bonnet peppers and remove the stems. Scrape a lime until you have roughly half a teaspoon of green peel.

Put the honey, lime peel, scotch bonnet peppers, black pepper, chilli powder, and jerk paste in a blender and blend until smooth.

Thoroughly cover the chicken with the paste and wrap the chicken tightly in cling film. Put it in a fridge for up to 48 hours.

After it’s marinated (or marinaded depending on your disposition) cook whichever way suits you best. If the chicken is tough as fuck, or a cock, consider adding papain to the paste for an enzyme based solution. Don’t ruin it though.