Jerk Chicken

Serves approx. 8 ppl

Ingredients:

For the paste
- 2 bunches scallions (white and light-green parts), coarsely chopped
- 2 Habanero chili peppers (including seeds), stemmed
- 1/3 cup red wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons hot pepper sauce, preferably made with habanero
- Leaves from 10 sprigs thyme, chopped (2 tablespoons)
- 2-inch piece peeled ginger, grated (2 tablespoons)
- 1/2 cup ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 2 tablespoons vegetable oil, plus more for brushing the grill grate
- 1 tablespoon kosher salt
- 1 teaspoon coarsely ground black pepper

For the chicken
- Approx. 5 Pounds Chicken, legs and thighs, skin on
- Juice of 3 limes (about 6 tablespoons)
- 1 tablespoon kosher salt

*The chicken needs to be covered with the paste and refrigerated for 8 to 24 hours before grilling

Directions:

For the paste:
- Combine the scallions, chili peppers, vinegar, soy sauce, hot pepper sauce, thyme, ginger, allspice, nutmeg, cinnamon, oil, salt and black pepper in the bowl of a food processor
- Puree until smooth.

For the chicken:
- Place the chicken in a large bowl and rub them with the lime juice and salt. Pour the paste over the chicken and use your fingers to rub it into the meat.
- Cover and refrigerate for 8 to 24 hours.

For grilling:
- Prepare the grill for direct heat. If using a gas grill, preheat to medium-low (350 degrees). If using a charcoal grill, light the briquettes. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 6 to 8 seconds. Lightly coat the grill rack with oil and place it on the grill.
- Place the chicken skin side down on the grill. Close the lid and cook for about 40 minutes, turning them often to prevent burning, or until the meat is cooked through and its juices run clear. The skin should be bubbly and blackened. Transfer to a platter and serve

Recipe Source:

Adapted from "Weber's Art of the Grill: Recipes for Outdoor Living," by Jamie Purviance (Chronicle, 1999).