Jerk Chicken

Ingredients 3 tbsp. olive oil 2 scallions, sliced 2 fresh jalapeno peppers, halved, seeded and stemmed, or 1 pickled jalapeno pepper 3 cloves garlic 2 tbsp. allspice 2 tbsp. white vinegar 1 tbsp. black pepper 5 bay leaves 2 tsp. dried thyme 1 tsp. salt 1/4 to 1/2 tsp. crushed red pepper flakes One 3-1/4 to 3-1/2 lb. chicken, in 8 pieces Additional olive oil for oiling grill Directions Put the oil, scallions, jalapenos, garlic, allspice, vinegar, black pepper, bay leaves, thyme, salt and hot red pepper flakes in a food processor. Process 3 to 4 minutes, scraping down the sides once or twice, until mixture is finely pureed. Put chicken pieces in a large non-aluminum bowl or baking dish and pour spice mixture on top. Rub spice mixture evenly onto chicken surface and under the skin. Cover and marinate while you heat the broiler or grill. Heat barbecue grill and brush grill rack with olive oil. Arrange chicken pieces skin-side down on grill. Cover grill with hood, or loosely cover chicken with heavy-duty foil. Grill about 15 minutes, checking often, until first side is crisp and lightly browned. Turn chicken and grill 10 to 15 minutes longer, checking often, until skin is browned and crisp and meat is no longer pink in the center. (Chicken may also be cooked under a hot broiler.) Makes 6 servings. Source: Spoonful - See more at: http://foodplanetph.blogspot.com/2014/06/jerk-chicken.html#sthash.yf6h04r9.dpuf