Jerk Chicken

Serves 6 to 8

Ingredients

4 garlic cloves, peeled

3 scallions, chopped

1 medium yellow onion, chopped

2 to 3 jalapeno or serrano chiles, stemmed (seeded optional)

1 (2-inch) knob ginger, peeled, chopped

2 tablespoons vegetable oil

2 tablespoons fresh lime juice

2 tablespoons soy sauce or tamari

2 tablespoons packed dark brown sugar

1 tablespoon fresh thyme leaves

2 teaspoons ground allspice

2 teaspoons freshly ground black pepper

2 teaspoons kosher salt

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

8 whole chicken legs

Garnish: Chopped scallions, lime wedges

Directions

Place the marinade ingredients — the garlic, scallions, onion, chiles, ginger, oil, lime, soy sauce, sugar, thyme, allspice, pepper, salt, coriander and cinnamon — in the bowl of a food processor and process to form a paste.

Make small incisions all over the chicken legs. Arrange the chicken in one layer in a large baking dish. Rub the marinade all over the chicken, under the skin and in the incisions. Cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight. Remove from the refrigerator 30 minutes before grilling.

If using a grill, arrange the chicken on the grates over indirect medium heat. Cook until thoroughly cooked through, about 40 minutes, depending on the size of the legs, turning once or twice. During the last few minutes of cooking, move the chicken to direct heat to char the skin.

If using an oven, roast in a 375-degree oven until thoroughly cooked through, about 40 minutes, depending on the size of the legs. During the last few minutes of cooking, turn on the broiler to char the skin.

Serve garnished with chopped scallions and lime wedges.