Caribbean Jerk Chicken

• 2 bunches green onions, finely chopped (green and white parts)
• 3 to 9 Scotch bonnet or habanero peppers, seeded, chopped
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/4 cup muscovado or dark brown sugar
• 1/4 cup white vinegar
• 2 tbsp salt
• 4 tsp minced garlic
• 1 tbsp cracked black peppercorns
• 1 tbsp minced ginger
• 1 1/2 tsp ground allspice
• 3/4 tsp grated nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Zest and juice of 4 limes
• 1 chicken, 4 to 6 pounds, cut into 8 pieces

1. 1. Combine all ingredients except chicken in a large food storage bag; add the chicken pieces. Squeeze out the air; seal bag. Turn to coat chicken. Marinate the chicken in the refrigerator 8-24 hours, turning the bag occasionally.
2. 2. Prepare a grill with an oiled rack for medium-high heat. Remove the chicken from the marinade; grill, turning once or twice, until the juices run clear or a thermometer inserted in thickest piece reads 165 degrees, 20-30 minutes. Remove the chicken to a platter; let rest 2 minutes before serving.

green onions, scotch, vegetable oil, dark rum, muscovado, white vinegar, salt, garlic, cracked black, ginger, ground allspice, nutmeg, ground cinnamon, ground cloves, limes, chicken

Taken from www.epicurious.com/recipes/member/views/caribbean-jerk-chicken-50041791 (may not work)