Ellen'S Jerk Chicken

• 4 bone-in chicken breasts
• 4 bone-in chicken thighs
• 1 onion
• 4 cloves garlic
• 1 bunch green onions
• 1 or 2 scotch bonnet peppers
• 1 lime, juiced
• 1 Tbsp minced ginger
• 1/8 cup brown sugar
• 1/4 cup canola oil
• 1/4 cup soy sauce
• 1/2 cup red wine vinegar
• kosher salt and pepper to taste
• 1/4 tsp. ground thyme
• 1 Tbsp fresh thyme
• 1 tsp. all spice
• 1/4 tsp. cinnamon
• pinch of nutmeg
• pinch of cayenne pepper
• Optional: Green Pepper, carrot & celery

1. 1) Put the chicken in a large bowl. Add all the ingredients except the chicken to a food processor or blender. Process the mixture, save some for basting and pour the rest over the chicken. Mix together well (under skin, etc.) and cover and refrigerate for at least 24 hours.
2. 2) Preheat the grill at medium-high heat and the oven at 350 degrees.
3. 3) Bring the chicken to room temperature before grilling. Grill the chicken for 10 minutes, turning once. Put the remaining marinade in a oven proof 13x9-inch baking dish. Add the grilled chicken to the marinade and bake in the oven for 30 minutes. (More or less time depending on the size of the chicken breasts).
4. Serve the chicken warm with remaining sauce.

chicken, onion, garlic, green onions, scotch bonnet peppers, lime, ginger, brown sugar, canola oil, soy sauce, red wine vinegar, kosher salt, ground thyme, thyme, all spice, cinnamon, nutmeg, cayenne pepper, green pepper

Taken from www.epicurious.com/recipes/member/views/ellens-jerk-chicken-52850731 (may not work)