BBQ'ed Jerk Chicken

Homemade jerk chicken? Oh soooooo good. Such authentic flavours and smells, I`m telling you guys - it was truly amazing man. We have a pre-made jerk seasoning that we often use to make this dish, but today I felt like trying to make this recipe from scratch. The result? I`m throwing out that pre-fab crap. It just didn`t compare. Jerk seasoning, if you are unfamiliar with it, is based on two main ingredients - chili peppers (or habaneros) and allspice, and is a Caribbean staple. You can make your seasoning plenty spicy if that`s what floats your boat and the leftovers are great the next day in a chicken salad. Serve up with some plantains or rice and a very large glass of über cold beer.Warning: this is a marinading dish that takes a couple of hours so you`ll want to try this recipe on a Saturday or possibly even prepare it the night before or something. Taking the time to marinade the chicken REALLY pays off so it`s not a step you want to skip.  Bon appétit!


Ingredients
1 bunch scallions, chopped (3/4 cup)
1 garlic cloves, chopped
1/2 a jalapeno chile, chopped (ribs and seeds removed, for less heat)
1 tablespoon freshly squeezed lime juice
1 tablespoon olive oil, plus more for grates
1/2 tablespoon light-brown sugar
1 teaspoons ground allspice
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Coarse salt
4 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat

Directions
1. Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1/2 teaspoon salt, and 1 tablespoon water; blend until smooth. Set aside 1/8 cup for brushing.

2. Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.

3. 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.

4. 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.