Name: Jamaican Jerk Chicken
Yield: Makes 8 servings
Ingredients: 3 fresh Scotch bonnet or habanero chiles; 6 scallions, coarsely chopped; 1/4 pound shallots (3 meduim), quartered; 3 garlic cloves, smashed; 1 (1-inch) piece fresh ginger, peeled and chopped; 3 tablespoons fresh thyme leaves; 2 teaspoons ground allspice; 1 1/2 teaspoons black pepper; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cloves; 1/4 cup vegetable oil; 8 whole chicken legs (4 1/2 pounds), thighs and drumsticks separated

Cooks' notes:

·Chicken can marinate up to 1 day.
·If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.