Jamaican Jerk Chicken
4 servings

4 pounds chicken thighs, bone-in
1/2 cup minced scallions
1/4 cup orange juice
1 tablespoon minced ginger root
1 tablespoon minced jalapeno
1 tablespoon fresh lime or lemon juice
1 tablespoon soy sauce
1 medium clove garlic, peeled and minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
dash of ground cloves

In a shallow glass or ceramic baking pan, blend the scallions, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves. Pat the chicken dry using paper towels. Place the chicken into the pan in a single layer and turn to coat. Cover and refrigerate for about 8 hours. When ready to cook, position the grill rack about 6 inches from the heat source, oil it lightly, prepare a medium-hot charcoal fire or preheat the gas to medium-high heat. Place the chicken on the hot grill and cook, turning occasionally and brushing often with the marinade, until fork tender and cooked through, for about 25 minutes. Remove from the grill, discard any remaining marinade, and serve hot.