ONeils Jerk Chicken

• 1 bunch green onions, chopped
• 1 bunch fresh thyme, chopped
• 1/2 cup ground allspice
• 8 Scotch bonnet chiles
• 1 tablespoon salt
• 1 onion, chopped
• 10 pieces bone-in dark-meat chicken

1. Combine the green onions, thyme, allspice, chiles, salt, and onion in a blender and puree.
2. Rinse the chicken and pat it dry.
3. Massage the jerk rub into each piece of chicken and let marinate in the refrigerator for at least 24 hours.
4. Prepare a grill for indirect cooking over medium heat or preheat the oven to 350F.
5. Place the chicken on the grill over indirect heat or in a casserole dish in the oven.
6. Cook until the skin is nicely charred and the juices run clear (about 45 minutes on a grill, 1 hour 15 minutes in the oven).
7. Serve hot.

green onions, thyme, ground allspice, scotch, salt, onion, chicken

Taken from www.epicurious.com/recipes/food/views/o-neil-s-jerk-chicken-382277 (may not work)