Miss Ollie'S Jerk Chicken

• 1 bunch chives, cut into 1-inch pieces
• 4-8 Scotch bonnet chiles or habanero chiles
• 5 garlic cloves, crushed
• 3/4 cup malt vinegar
• 3/4 cup soy sauce
• 2 tablespoons Jamaican rum
• 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
• 2 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground nutmeg
• 3/4 teaspoon ground cloves
• 8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
• Vegetable oil (for grill)

1. Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
2. Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
3. Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165u0b0F, 20-25 minutes longer.
4. Transfer chicken to a platter and let rest 10 minutes before serving.

chives, scotch, garlic, malt vinegar, soy sauce, rum, crystal, ground allspice, ground nutmeg, ground cloves, skin, vegetable oil

Taken from www.epicurious.com/recipes/food/views/miss-ollies-grilled-jerk-chicken (may not work)