Jamaican Jerk Chicken

• 1 medium onion, coarsely chopped
• 3 medium scallions, chopped
• 2 Scotch bonnet chiles, chopped
• 2 garlic cloves, chopped
• 1 tablespoon five-spice powder
• 1 tablespoon allspice berries, coarsely ground
• 1 tablespoon coarsely ground pepper
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/2 cup soy sauce
• 1 tablespoon vegetable oil
• Two 3 1/2- to 4-pound chickens, quartered

1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste.
2. With the machine on, add the the soy sauce and oil in a steady stream.
3. Pour the marinade into a large, shallow dish, add the chicken and turn to coat.
4. Cover and refrigerate overnight.
5. Bring the chicken to room temperature before proceeding.
6. Light a grill.
7. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes.
8. (Cover the grill for a smokier flavor.)
9. Transfer the chicken to a platter and serve.

onion, scallions, scotch, garlic, fivespice powder, allspice berries, ground pepper, thyme, nutmeg, salt, soy sauce, vegetable oil

Taken from www.foodandwine.com/recipes/jamaican-jerk-chicken (may not work)