Jerk Chicken

• 3 fresh scotch bonnet peppers or 3 habanero peppers
• 6 scallions, coarsely chopped
• 3 shallots, quartered
• 3 cloves garlic, smashed
• 1 inch fresh ginger, peeled and chopped
• 3 tablespoons fresh thyme leaves
• 2 teaspoons ground allspice
• 1 12 teaspoons black pepper
• 1 12 teaspoons salt
• 1 teaspoon ground cinnamon
• 12 teaspoon freshly grated nutmeg
• 12 teaspoon ground cloves
• 14 cup vegetable oil
• 8 whole chicken legs, thighs and drumsticks separated

1. Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
2. Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
3. Blend chiles with remaining ingredients except chicken in a food processor until a paste forms.
4. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
5. Marinate, covered and chilled, at least 2 hours or up to 1 day (longer is better for flavour).
6. To cook chicken on charcoal kettle grill: When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
7. To cook chicken using indirect heat on gas grill: Preheat all burners on high (until thermostat registers 500F).
8. Turn off 1 burner and reduce heat on other burner (or burners) to medium.
9. (Thermostat should register 350 to 375F.)
10. Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.
11. If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.
12. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

scotch bonnet peppers, scallions, shallots, garlic, ginger, thyme, ground allspice, black pepper, salt, ground cinnamon, nutmeg, ground cloves, vegetable oil, chicken

Taken from www.food.com/recipe/jerk-chicken-80662 (may not work)