Caribbean Jerk Chicken

I don't remember where I got this recipe years ago but it's good eating.  This is the jerk chicken you can make to go over the Rumbi's VooDoo Salad as well.  Adding one whole jalapeno, even deseeded, gives this a lot of kick.  If you want it less spicy cut down on the jalapeno.  The allspice and cinnamon give it an interesting flavor.  This marinade can be used for grilled chicken breasts instead of bone-in meat and are good used as a sandwich with some melted provolone and other condiments and toppings on them.

1 bunch scallions, chopped (1 ½ c.)

2 garlic cloves, chopped

1 jalapeno chile, chopped with seeds and ribs removed for less heat

2 Tbsp. fresh lime juice

2 Tbsp. olive oil, plus more for grates

1 Tbsp. light-brown sugar

1 ½ tsp. ground allspice

1 tsp. dried thyme

½ tsp. ground cinnamon

Coarse salt

8 pieces bone-in chicken, skinned and trimmed of excess fat

To make marinade:  In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoons salt, and 2 tablespoons water.  Blend until smooth.  Set aside ¼ cup for brushing on meat.

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, for at least 2 hours or up to overnight.  Heat grill the medium-high and 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.  Move chicken to a cooler part of the grill and brush with reserved marinade.  Grill, covered, until chicken is cooked through, 10 to 15 minutes more.  Serve immediately.  Makes 4 to 8 servings.

Nutrition Facts Calories – 249,Protein – 27.3 g, Fat  -11.8 g, Carbohydrate – 8.4 g, Fiber – 1.6 g