* Note: For authentic Jamaican flavor, choose a pepper sauce that contains tamarind and hot peppers, such as Pickapeppa. It is sold in large supermarkets and specialty stores. You may replace it with Worcestershire sauce and a splash of hot-pepper sauce.
In a blender, combine the water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth. Pour the marinade into a large bowl. Add the chicken and stir to coat well. Cover and refrigerate for 4 to 5 hours, stirring occasionally.
Thread the meat onto metal skewers. Reserve the marinade, transfer to a saucepan and bring to a full boil. Keep warm over low heat.Grill or broil the chicken, until cooked through, about 5 minutes per side. Serve the boiled marinade as a sauce.
Accompaniments: Serve with black beans, yellow rice and corn bread. For a real tropical flair, garnish with pineapple, mango or papaya slices.
Variation: You may replace the chicken with cubes or strips of turkey breast, pork tenderloin or flank steak, or use bone-in chicken pieces. Adjust the cooking time accordingly.