Jerk Chicken

• 1 cup vegetable oil
• 2 small onions, coarsely chopped
• 3 scallions, coarsely chopped
• 2 green scotch bonnet peppers
• 1 tablespoon grated ginger
• 2 tablespoons coarsely chopped garlic
• 1 tablespoon fresh thyme leaves
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons lime juice
• 2 tablespoons Meyer's rum
• 1 tablespoon tamarind concentrate
• 2 whole chickens, each 3 to 4 pounds
• 4 tablespoons olive oil

1. Add marinade ingredients to food processor and puree until almost smooth.
2. Pierce the chicken with the tip of a knife to make many tiny holes.
3. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.
4. When ready to cook, prepare a slow and smokey charcoal fire.
5. Remove chicken from marinade.
6. Transfer the marinade to a small saucepan.
7. Brush chicken with oil and grill over low heat until done, about 30 minutes.

vegetable oil, onions, scallions, green scotch, ginger, garlic, thyme, red wine vinegar, brown sugar, ground cinnamon, freshly ground nutmeg, ground cloves, ground allspice, salt, freshly ground pepper, lime juice, tamarind concentrate, chickens, olive oil

Taken from www.foodnetwork.com/recipes/jerk-chicken-recipe1.html (may not work)