Jamaican Jerk Chicken

1 tablespoon allspice, ground
1 tablespoon thyme, dried
6 cloves garlic, peeled and crushed
2 tablespoons fresh ginger, peeled and chopped
2 tablespoons dark brown sugar
1 teaspoon cinnamon, ground
6 to 7 whole, fresh habanero chiles
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1/4 cup olive oil
1/3 cup green onions, sliced
1/4 cup red wine vinegar
2 to 4 tablespoon lime juice
6 pounds chicken parts

Combine all ingredients except chicken in food processor or blender. Process until smooth.

Place chicken pieces in large glass pan. Rub with marinade. Lift skin and rub marinade underneath. Cover with plastic wrap. Refrigerate 2 hours or longer.

Place chicken pieces on grill, skin side down. Baste frequently and turn every 10 minutes or so, cooking until chicken is done.