Jerk Chicken

Source: Gourmet, Feb. 1993

NOTE: Ingredients have been slightly modified by Sam
  1. In a food processor or blender puree the scallions, chilies, soy sauce, lime juice, allspice, dry mustard, bay leaves, garlic, salt, sugar, thyme, cinnamon, oil and nutmeg.

  2. Marinate the chicken parts and refrigerate for at least 24 hours and up to 2 days. Grill until done.