Jamaican Jerk-Spiced Chicken Recipe

• 3 tablespoons allspice berries
• 3 crumbled bay leaves
• 1 stick cinnamon
• 2 teaspoons black peppercorns
• 1/2 cup malt or cider vinegar
• 1/2 cup water
• 1 or more Scotch bonnet or jalapeno chile peppers
• 1 bunch thinly sliced scallions
• 1 (5-pound) chicken, bone-in, cut into serving pieces
• Vegetable oil

1. Toast allspice berries, bay leaves, cinnamon, and black peppercorns in a dry pan until aromatic.
2. Cool, then grind.
3. Whisk together malt or cider vinegar, water, chiles (seeded and thinly sliced), and scallions.
4. Stir in the spices.
5. Mix the marinade with chicken and marinate overnight, covered, in the refrigerator.
6. Light a charcoal grill.
7. Drain the chicken, pat dry, and brush lightly with oil.
8. Grill indirectly with the grill covered for about 20 minutes per side.
9. Alternatively, roast the chicken at 425 degrees F for 30 to 40 minutes.

allspice berries, bay leaves, cinnamon, black peppercorns, malt, water, scotch bonnet, scallions, chicken, vegetable oil

Taken from www.chowhound.com/recipes/jamaican-jerk-spiced-chicken-10476 (may not work)