A tart lemon-buttermilk dressing heavy with dill coats chicken, celery and lemon penne pasta. This dish serves a capacity crowd, making it perfect for the church picnic.

Ingredients

• 1 onion, chopped
• 1/2 cup chopped green onions
• 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon vegetable oil
• 1 whole chicken, cut in sections, slashed 1/2″ deep with a knife every few inches

Directions

• Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.
• Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).