Jamaican Jerk Chicken And Seasoning - cooking recipe

Ingredients

2 tablespoons ground thyme
1 tablespoon ground rosemary
1 tablespoon ground allspice
1 tablespoon ground ginger
1 1/2 tablespoons sea salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon garlic powder
3/4 teaspoon paprika
2 teaspoons ground scotch bonnet peppers (habanero)
12 bay leaves (finely crumbled)
1/3 cup sugar
3 lbs chicken (pieces, wings, halves, whatever)
1 lime, juice of
1/4 cup olive oil

Preparation

Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
Whisk together lime juice and olive oil.
Rub chicken well with lime/oil mix. Do not marinate.
Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
Prepare grill for direct/indirect grilling.
Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
One quick dance across the direct heat before serving will help crisp it a bit.
Serve with plenty of napkins.