Jamaican Jerk Chicken

• 4 chicken thighs or legs; bone-in
• 5 bunch scallions; trimmed
• 4 habanero peppers; tops trimmed
• 1 yellow onion; rough chop
• 3 clove garlic; minced
• 3/4 cup vegetable oil
• 1/2 cup apple cider vinegar
• 2 tbsp ground allspice
• 1 tbsp fresh thyme; minced
• 1 tbsp brown sugar
• 1 tbsp cinnamon
• 1 tbsp ground coriander seed
• 1 tbsp white pepper
• 1 tsp ground cloves
• 1 tsp nutmeg
• 1 juice and zest of one lime
• 1 salt

1. Place all ingredients except chicken and oil in a food processor.
2. Slowly pour in the vegetable oil while blades are spinning.
3. Use half of the sauce to marinate the chicken from 4-48 hours.
4. Wipe marinade off chicken and pat dry.
5. Toss chicken with just enough oil to cover.
6. Season with salt and pepper.
7. If using a grill, set chicken skin side down to sear.
8. Move chicken to a spot with indirect heat and baste chicken often.
9. If cooking indoors, mark on a grill plate or sear the chicken skin side down in a large saute pan.
10. Turn chicken over and baste with the remaining sauce.
11. Throw the pan in a 350 oven for approximately 30-40 minutes or until chicken reaches 165
12. Alternatively, place chicken skin side up in a casserole dish and cover with the remaining sauce.
13. Bake at 350 approximately 50 minutes or until chicken reaches 165

chicken, scallions, peppers, onion, garlic, vegetable oil, apple cider vinegar, ground allspice, thyme, brown sugar, cinnamon, ground coriander seed, white pepper, ground cloves, nutmeg, lime, salt

Taken from cookpad.com/us/recipes/352322-jamaican-jerk-chicken (may not work)