Grilled Jerk Chicken Ala Bobby Flay

• 1 cup vegetable oil
• 1 large yellow onion, coarsely chopped
• 3 scallions, coarsely chopped
• 2 scotch bonnet peppers, stem and seeds removed
• 2 tablespoons fresh ginger, grated
• 4 garlic cloves, coarsely chopped
• 2 tablespoons thyme leaves, finely chopped
• 1/4 cup red wine vinegar
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, ground
• 1 pinch ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons fresh lime juice
• 16 chicken pieces

1. Puree all the ingredients, except the chicken, in a food processor until almost smooth.
2. Pierce the chicken with a fork to make tiny holes.
3. Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
4. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
5. Preheat grill.
6. Grill chicken on each side for 5 to 6 minutes or until cooked through.

vegetable oil, yellow onion, scallions, scotch bonnet peppers, fresh ginger, garlic, thyme, red wine vinegar, light brown sugar, ground cinnamon, nutmeg, ground cloves, ground allspice, salt, fresh ground black pepper, lime juice, chicken

Taken from www.food.com/recipe/grilled-jerk-chicken-ala-bobby-flay-248380 (may not work)