Grilled Island Style Chicken - cooking recipe

Ingredients

Caribbean jerk marinade
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon dried leaf thyme (not powdered)
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon fresh ground pepper
6 garlic cloves, peeled
2 inches fresh ginger, peeled and cut into chunks
1/2 scotch bonnet peppers or 3 jalapeno peppers, seeded and coarsley chopped
1 bunch green onion, trimmed and coarsley chopped
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
3 1/2 lbs chicken, cut into serving pieces

Preparation

To make Marinade:
Combine all ingredients except chicken in food processor or blender; Process until smooth.
Use immediately or refrigerate for up to two weeks.
Makes approximately 1 1/2 cups jerk marinade.
Reserve 1/2 cup marinade for basting.
Put chicken pieces into large self sealing food storage bag.
Pour on remaining 1 cup of marinade and rub it in well.
Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.
Heat grill to medium-high; oil the grates.
Lift chicken from the marinade, letting excess drip off; discard marinade.
Place on grill and cover.
Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.
Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.