Grilled Island Style Chicken

• Caribbean jerk marinade
• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon dried leaf thyme (not powdered)
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon fresh ground pepper
• 6 garlic cloves, peeled
• 2 inches fresh ginger, peeled and cut into chunks
• 1/2 scotch bonnet peppers or 3 jalapeno peppers, seeded and coarsley chopped
• 1 bunch green onion, trimmed and coarsley chopped
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 3 1/2 lbs chicken, cut into serving pieces

1. To make Marinade:
2. Combine all ingredients except chicken in food processor or blender; Process until smooth.
3. Use immediately or refrigerate for up to two weeks.
4. Makes approximately 1 1/2 cups jerk marinade.
5. Reserve 1/2 cup marinade for basting.
6. Put chicken pieces into large self sealing food storage bag.
7. Pour on remaining 1 cup of marinade and rub it in well.
8. Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.
9. Heat grill to medium-high; oil the grates.
10. Lift chicken from the marinade, letting excess drip off; discard marinade.
11. Place on grill and cover.
12. Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.
13. Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.

caribbean jerk marinade, brown sugar, ground allspice, dried leaf thyme, ground cinnamon, salt, cayenne, fresh ground pepper, garlic, ginger, scotch, green onion, vegetable oil, red wine vinegar, lime juice, chicken

Taken from www.food.com/recipe/grilled-island-style-chicken-323169 (may not work)