Jerk Chicken

• 4 chicken leg quarters
• 6 green onions, coarsely chopped
• 2 or 3 scotch bonnet peppers, halved and seeded
• 2 cloves garlic, coarsely chopped
• 2 tbsp each olive oil and white wine vinegar
• 1 tbsp ground allspice
• 1 tsp. ground cinnamon
• 1/2 tsp. each grated nutmeg, dried thyme, salt and black pepper.

Cut each of the chicken quarters into 2 pieces through the joint, then trim away any excess fat and skin. Wipe chicken pieces with a damp paper towel, then place in a glass dish just large enough to hold them in a single layer.

Combine green onions, peppers, garlic, olive oil, white wine vinegar, allspice, cinnamon, nutmeg, thyme, salt and pepper in a blender or food processor, then blend until a smooth paste forms. Spread paste on chicken. Refrigerate, covered, for 24 hours, turning occasionally.

Preheat barbecue or broiler. Place chicken on a greased grill over medium heat, or on a greased broiler rack about 4 inches from the element. Cook for 35 - 45 minutes, turning often, until the juices run clear when the thickest part of chicken is pierced with a skewer.

Variation: Substitute 1 inch thick boneless pork chops for chicken. Grill over medium-high heat, or broil 3 inches from the element, for about 15 minutes, turning once, until the juices run clear when chops are pierced with a skewer but the meat is still tinged with pink inside