Jerk Chicken

• 6 Spring Onions
• 1-3 Scotch Bonnet Peppers according to taste
• 2tsp allspice berries or 1 tsp ground allspice
• 1 Tbs chopped fresh Thyme or 1/2 tsp dried Thyme
• 2 tsp ground Cinnamon
• 1 tsp grated Nutmeg
• 1 tsp brown Sugar
• 1 1/2 tsp Salt
• 1 tbs freshly ground pepper
• 1/4 cup cane vinegar or white-malt vinegar
• 1 tsp Oil
• 2 1/2 lb chicken
• lime or lemon juice

1. Mash all ingredients except chicken & lime to make 2/3 cup of marinade.
2. Wash the chicken with juice and pat dry. Cut into pieces. Rub the marinade over chicken and refrigerate overnight.
3. The next day grill chicken for 20 minutes over medium heat, then lower heat cover grill and cook for an additional 20 minutes.

spring onions, scotch, berries, thyme, ground cinnamon, nutmeg, brown sugar, salt, ground pepper, cane vinegar, oil, chicken, lime

Taken from www.epicurious.com/recipes/member/views/jerk-chicken-51935601 (may not work)