Jerk Chicken

Okay, okay, so the color of this sauce doesn't exactly yell "delicious"...don't be deceived. This is a pretty simple way to spice up your average grilled chicken on a Friday night. This is advertised as a Jamacian marinade, never having been to Jamacia, I will take their word for it. I think in the future I will fillet the chicken so that the flavor is more absorbed by the meat and the sauce doesn't burn so much before the meat is done. Try it, love it!

Jerk Chicken
Recipe from Everyday Food Magazine, Issue 21
Pictures by Caroline
Serves 4

1 bunch scallions, chopped (1 ½ cups)
2 garlic cloves, chopped
1 jalapeño chile, chopped (seeds and ribs removed for less heat, if desired)
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp light-brown sugar
1 ½ tsp ground allspice (I use whole)
1 tsp dried thyme
½ tsp ground cinnamon
Coarse salt
8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat

1. Make marinade: In a blender, combine scallions, garlic, jalapeño, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 tsp salt, and 2 tsp water; blend until smooth. Set aside ¼ 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.