Instructions

Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 Ziploc plastic bags and set aside.
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In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, scotch bonnets, soysauce, browning , lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
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Rinse chicken pieces well under cold running water and pat dry with paper towels.† Divide chicken pieces between two heavy-duty gallon plastic ziplock bags and divide marinade evenly between the two. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
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On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
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Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice or bread of choice.
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Yield:†4 to 6 servings
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JAMAICAN BARBECUE SAUCE:
In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar.† Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon.† Remove from heat and stir in rum.† Cool sauce to room temperature before serving.
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Yield: about 2 cups