Chicken With Scotch-Bonnet Peppers and Pomegranate-Molasses Jerk Sauce

• 1/4 cup pomegranate molasses (see note)
• 6 scallions, finely chopped
• 4 Scotch-bonnet peppers, seeded and chopped (see note)
• 3 cloves garlic, finely chopped
• 3 tablespoons vegetable oil
• 3 tablespoons ground allspice
• 1 tablespoon dark rum
• 1 tablespoon ground cinnamon
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 2 3 1/2-pound chickens, each cut into 8 serving pieces

1. Combine all the ingredients, except for the chicken, in a food processor and process until the mixture forms a fairly smooth paste.
2. Place the chicken pieces in a large, nonreactive bowl and coat thoroughly with the paste.
3. (Avoid touching the paste with your hands.)
4. Marinate, covered and refrigerated, for at least 8 hours and up to 24.
5. Broil, grill or bake the chicken as desired.
6. (The sauce may also be used to marinate 5 to 6 pounds of steak or pork.)

pomegranate molasses, scallions, scotch, garlic, vegetable oil, ground allspice, dark rum, ground cinnamon, kosher salt, freshly ground nutmeg, freshly ground black pepper, chickens

Taken from cooking.nytimes.com/recipes/8632 (may not work)