‍Chicken:

1. Using a small knife, de-gut the chicken leg quarters by scraping out the dark colored innards located in the cavity next to where the thigh would connect to the full chicken. Place cleaned meat into a large bowl and move to your sink. Next, squeeze your limes over the chicken and splash with your white vinegar. Rinse thoroughly with cold water, making sure to gently wash every inch of each piece, then drain well.
2. To a food processor, add your thyme, pimento pepper, Jamaican pepper, Scotch Bonnets, ginger, green onion, sorrel tea, allspice, and sweet onion then blend until smooth. Reserve a ½ cup of this wet marinade for later use. 
3. Season the chicken with your garlic powder, nutmeg powder, ginger powder, chicken powder, sazon, dry jerk powder, and allspice powder followed by the remaining wet marinade. Massage the seasonings into the chicken, making sure to coat each piece evenly and get some of the paste under the skin. Cover with plastic wrap and marinate in the fridge for 24-48 hours.
4. Grill over Royal Oak hardwood lump charcoal in a barrel grill with attached offset smoker, stacking the charcoal highest in the middle of the grill sloping down towards the sides. Shortly before cooking, toss a handful of whole allspice berries and a few whole nutmeg into the coals to create a more aromatic smoke flavor. Lay the chicken on the grill, close the lid, then open the air vents so that there is a sufficient amount of smoke. Cook until nicely blackened, about 15 minutes, flip, and grill for another 15 minutes. Your grill temperature should hover around 300°F (149°C) while the lid is closed. After the first flip, use a carving fork to poke holes all over the chicken so the heat gets evenly distributed and the newly created surface area gets some caramelization. Once nicely charred on both sides, move the chicken to the top rack of the grill and let rest for another 15 minutes or until ready to serve. 

‍Escovitch: 

1. Add your onions, peppers, carrots, and allspice to a small sauce pot. Cover with your vinegar and bring to a boil over medium high heat. Once boiling, stir occasionally and cook until vegetables are barely softened, about 2 minutes.

‍Sauce:

1. To a blender, add your reserved wet marinade, honey, and sorrel tea. Blend on high until smooth. Season to taste with salt.

Sorrel Tea:

1. In a small saucepot, bring the water to a boil over medium high heat. Add the grated ginger and cook for 10 minutes. Add the dried sorrel and boil for another 3-5 minutes. Turn off the heat. Cover the pot and place it in a cooled place to steep at room temperature for a minimum of 24 hours and up to 5 days.
2. Using a cheesecloth or a fine mesh strainer, strain 2-3 times or until all particulate matter has been removed. Gradually add your sugar and stir until dissolved. You can leave it plain or throw in some add-ins of your choice. I added Red Label wine and white rum.

‍Festival Bread:

1. Fill a 6-8 quart heavy bottomed pot about halfway with your oil. Heat over medium-high until 350°F (177°C).
2. Add 90% of your festival mix to a large mixing bowl and slowly mix in water with your hands until you have a smooth dough. It should be soft but not sticky, do not overwork the dough. Use the remaining dry mix to adjust the consistency if necessary. Divide dough into 4 pieces then roll between your hands into the shape of a log. Fry, flipping occasionally, until golden brown, about 3-4 minutes. Drain on paper towels.

‍Assembly:

1. Chop your leg quarters through the bone into 3 pieces. Plate alongside your festival bread, top with your escovitch, and drizzle the sauce over your chicken. Serve and enjoy!