Callaloo's Jerk Chicken

• 5 bunches whole scallions, finely chopped
• 3 large cloves garlic, minced
• 3 Scotch bonnet peppers, seeded and minced
• 2 sprigs fresh thyme
• 1/4 cup ground allspice (dry pimento berries)
• 2 tablespoons freshly ground black pepper
• 1 1/4 tablespoons salt
• 1 cup water
• 5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)

1. Combine the ingredients (except the water and chicken) in a large bowl.
2. Then add the water to create a paste.
3. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator.
4. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.

scallions, garlic, scotch, thyme, ground allspice, freshly ground black pepper, salt, water, chicken

Taken from www.foodnetwork.com/recipes/callaloos-jerk-chicken-recipe.html (may not work)