I always get rave reviews for this dish, so I thought I'd share the recipe here (I actually measured out the ingredients this time). The thyme has to be fresh, dried just doesn't make it. Whole allspice is pretty expensive in the supermarket, so I recommend buying 1 lb. bags from americanspice.com -- it keeps very well.

1 cup fresh ginger root, chopped into small cubes
8 medium-to-large garlic cloves, smashed and peeled
1/2 bunch scallions, cleaned and peeled
2 ounces of fresh thyme (about 1½ cups)
2 large jalapeño peppers, stems removed
1 or 2 habanero peppers, stems removed (optional)
1/2 cup whole allspice
1/2 cup vegetable oil
1/2 cup water
1/4 cup cider vinegar
1 tbsp salt

Jamaicans make jerk sauce with incendiary habanero peppers (aka Scotch bonnets), but I only advise this if you're confident you can cope with it -- the jalapeños may be enough. Put all the ingredients in a blender or food processor and blend the mixture on high until it becomes a rather ill-looking green sludge. You may need to make it in two or three batches and beat the ingredients down with a rubber spatula occasionally. There will be little flecks of allspice berries in the final mixture, that's okay.

Marinate about 5 pounds of chicken parts in this stuff for two or three days in the refrigerator, and then smoke it or cook it on a low grill, preferably over hickory chips. Soooo good!