Jerk Chicken

• 5 whole scallions, chopped
• 3 large garlic cloves
• 3 scotch bonnets bell peppers, seeded
• 2 tablespoons thyme
• 5 tablespoons allspice
• 2 tablespoons ground pepper
• 2 tablespoons coarse salt
• 3 tablespoons walker wood jankanoo pepper sauce (Optional for more kick)
• 1 cup water
• 12 -16 drum sticks

1. Purge with food processor all ingredients except chicken for marinade/sauce.
2. Score each piece of chicken multiple with pairing knife so that marinade will soak in placing in baking dish.
3. Reserve 1/2 of prepared marinade for serving.
4. Pour remaining sauce over chicken covering and marinate a minimum of 2 hours to overnight.
5. Cook over grill for best results.
6. Alternative preparation method is to bake at 425 degrees for 50 minutes turning chicken over half way.
7. Ladle marinade over chicken every 15 minutes.

scallions, garlic, scotch bonnets bell peppers, thyme, allspice, ground pepper, coarse salt, walker wood jankanoo pepper sauce, water, sticks

Taken from www.food.com/recipe/jerk-chicken-372836 (may not work)