Jamaican Jerk Chicken 6 scallions, green only, thinly sliced 2 large shallots, finely minced 2 large cloves garlic, finely minced 1 Tablespoon finely minced fresh ginger 1 teaspoon seeded, finely chopped hot fresh chile (Scotch Bonnet or Habanero) 1 Tablespoon ground allspice 1 teaspoon fresh ground black pepper 1/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 Tablespoon fresh thyme or 1 teaspoon dried 1 teaspoon course salt 1 Tablespoon dark brown sugar 1/2 cup fresh orange juice 1/2 cup rice vinegar 1/4 cup red wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 2 chickens, quartered In a small bowl combine scallion greens, shallots, garlic, ginger and chile. In another bowl combine spices, salt and sugar. Mix thoroughly. Whisk in O.J., vinegars and soy. Slowly drizzle in oil, whisking constantly. Add reserved scallion mixture, stir to combine. Let rest 1 hour. Wash chicken quarters well, pat dry and place in bowl. Add sauce, rub in well (use gloves to protect hands from hot chiles). Cover and refrigerate overnight. Preheat oven to 350F. Remove marinated chicken to shallow roasting pan. Pre-bake 45 minutes, turning chicken occasionally. Prepare hot coals. Grill chicken over medium heat 25 to 30 minutes, turing 4 or 5 times and dabbing with remaining marinade.