Jamaican Jerk Chicken

• 6 spring onions
• 1 large mango, ripe
• 2 scotch bonnet peppers
• 2 tablespoons dark rum
• 1 tablespoon thyme, chopped
• 1 tablespoon garlic powder
• 1 teaspoon ground allspice
• 2 teaspoons dried sage
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons nutmeg, grated
• 2 teaspoons brown sugar
• 1 12 teaspoons salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons malt vinegar (white distilled)
• 1 tablespoon oil
• 4 lbs chicken pieces (use your favorite chicken pieces, thigh and legs work best)

1. Place the ingredients for the jerk seasoning into a blender and blend to a thick paste.
2. Pour marinate into a shallow baking dish or sealable plastic bag.
3. Add chicken and turn to coat.
4. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.
5. Preheat grill.
6. Remove chicken from jerk marinade and pour marinade into a saucepan.
7. Bring to a boil.
8. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

spring onions, mango, scotch bonnet peppers, dark rum, thyme, garlic, ground allspice, sage, ground cloves, ground cinnamon, nutmeg, brown sugar, salt, fresh ground pepper, malt vinegar, oil, chicken

Taken from www.food.com/recipe/jamaican-jerk-chicken-240304 (may not work)