Jerk Chicken

This is one of my favorite BBQ recipes. I got it out of Everyday Foods magazine a few years back.

Jerk Chicken Serves 4

1 Bunch scallions, chopped (1 ½ cups)
2 Garlic cloves, chopped
1 Jalapeno chili, chopped (seeds and ribs removed for less heat, if desired)
2 T. Fresh lime juice
2 T. Olive oil, plus more for grates
1 T. Light brown sugar
1 ½ t. Ground allspice
1 t. Dried thyme
½ t. Ground cinnamon
Coarse salt
8 Pieces bone in chicken, skinned and trimmed of excess fat

Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 t. salt, and 2 T. water. Blend until smooth. Set aside ¼ cup for brushing.

Place chicken in a shallow dish: season all over with salt. Pour remaining marinade all over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least two hours or up to overnight.

Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.

Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.