Jerk Chicken

• 1 bunch scallions, trimmed and finely chopped (1 1/2 cups)
• 2 garlic cloves, finely chopped
• 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon light-brown sugar
• 1 1/2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Coarse salt
• 2 tablespoons water
• 8 pieces (drumsticks and thighs) bone-in, skin-on chicken (2 1/2 pounds)
• Vegetable oil, for grill

1. In a blender, combine scallions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and the water; blend until smooth.
2. Reserve 1/4 cup for brushing.
3. Place chicken in a shallow dish or a large resealable plastic bag; season all over with salt.
4. Pour marinade over chicken; toss to coat.
5. Cover (or seal); refrigerate, turning once or twice, at least 2 hours (or up to overnight; place bag on a plate in case of leaks).
6. Heat grill to medium-high (see page 367 for instructions); lightly oil grates.
7. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover.
8. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
9. Move chicken to a cooler part of the grill; brush with reserved marinade.
10. Cover, and grill until chicken is cooked through, 10 to 15 minutes more.
11. Serve immediately.

scallions, garlic, jalapeno chile, lime juice, olive oil, lightbrown sugar, ground allspice, thyme, ground cinnamon, salt, water, chicken, vegetable oil

Taken from www.epicurious.com/recipes/food/views/jerk-chicken-387951 (may not work)