Marinated Jamaican Chicken - cooking recipe

Ingredients

2 1/4 cups water, plus
2 teaspoons jamaican jerk spice, plus (or use my recipe for Jamaican Spice Mixture or other spice mixtures)
1/2 teaspoon jamaican jerk spice
2 teaspoons gingerroot, chopped
2 tablespoons garlic, chopped
1/2 cup unsweetened pineapple juice
1/2 cup peanut oil or 1/2 cup vegetable oil
3 lbs chicken parts (work well) or 3 lbs chicken breasts (work well)
3 tablespoons tamarind paste
3 tablespoons light corn syrup
3 tablespoons cider vinegar, plus
1 teaspoon cider vinegar
4 tablespoons molasses
1/2 teaspoon louisiana hot sauce or 1/2 teaspoon hot sauce

Preparation

In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
Add the pineapple juice and oil to the cooled liquid, mix well to combine.
Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
Preheat oven to 350\u00b0F.
Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
*Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.