Ingredients

Serves 5

　　1 bunch green onions, chopped

　　1 bunch fresh thyme, chopped

　　1/2 cup ground allspice

　　8 Scotch bonnet chiles

　　1 tablespoon salt

　　1 onion, chopped

　　10 pieces bone-in dark-meat chicken

　　

Step 1

Combine the green onions, thyme, allspice, chiles, salt, and onion in a blender and purée.

　　

Step 2

Rinse the chicken and pat it dry. Massage the jerk rub into each piece of chicken and let marinate in the refrigerator for at least 24 hours.

　　

Step 3

Prepare a grill for indirect cooking over medium heat or preheat the oven to 350°F.

　　

Step 4

Place the chicken on the grill over indirect heat or in a casserole dish in the oven. Cook until the skin is nicely charred and the juices run clear (about 45 minutes on a grill, 1 hour 15 minutes in the oven). Serve hot.

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