Jamaican Jerk Chicken Thighs

10-12 chicken thighs

Marinade/Basting Sauce:
Juice of 4 fresh limes
1 medium sized onion, quartered
12 scallions chopped (include 6 to 8 inches of greens)
6 to 10 Scotch Bonnet or Habanero peppers
1/4 cup fresh cilantro, chopped
1 cup soy sauce
1/4 cup peanut oil
2 tbsp. ground allspice
2 tbsp. brown sugar
1 tbsp. dark molasses
1 tbsp. salt
1 tbsp. dried thyme
2 tsp. fresh ground black pepper
1 tsp. ground nutmeg
1/2 tsp. ground cloves

Puree all marinade ingredients in a blender or food processor, add to chicken and marinate for 8 to 12 hours, shaking or turning the chicken a few times.

Grill on a very hot grill (charcoal or hardwood fire) for 3 minutes per side basting after each turn. Then continue to grill for another 10 minutes per side in total at a medium heat, turning at least 4 more times and basting each time except the last turn for each side.

The meat should be thoroughly cooked but will remain tender. The skin should be crispy, with the solids from the baste infused in the crisp. The last turn for each side (no basting here) should only be for a minute or so - just enough to crisp up the last bast into the skin.

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