Jerk Chicken

• 8 scallions, chopped
• 4 large garlic cloves, chopped
• 3 scotch bonnet chilies, chopped
• 1 small onion, chopped
• 1/4 cup dark brown sugar
• 2 tablespoons thyme, chopped
• 2 tablespoons ground allspice
• 1 1/4 teaspoons freshly grated nutmeg
• 1 teaspoon cinnamon
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/4 cup vegetable oil
• 3 whole chickens, each cut into 8 pieces (4 pounds each)
• kosher salt & freshly ground black pepper, to taste

1. In a food processor, combine all of the ingredients up through the oil; process to a paste.
2. Put the chicken in a bowl, pour the marinade over and coat the chicken.
3. Cover and refrigerate overnight.
4. Light a grill.
5. Remove chicken pieces from the marinade, leaving on a coating of spice paste.
6. Season the chicken pieces with salt and pepper.
7. Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
8. Transfer to a platter and serve.

scallions, garlic, scotch bonnet chilies, onion, brown sugar, thyme, ground allspice, nutmeg, cinnamon, white vinegar, soy sauce, lime juice, orange juice, vegetable oil, chickens, kosher salt

Taken from www.food.com/recipe/jerk-chicken-373817 (may not work)