Ingredients

1. 8 scallions, chopped
2. 4 large garlic cloves, chopped
3. 3 Scotch bonnet chiles, chopped
4. 1 small onion, chopped
5. 1/4 cup dark brown sugar
6. 2 tablespoons chopped thyme
7. 2 tablespoons ground allspice
8. Salt
9. 1 1/4 teaspoons freshly grated nutmeg
10. 1 teaspoon cinnamon
11. 1/2 cup white vinegar
12. 1/4 cup soy sauce
13. 1/4 cup fresh lime juice
14. 1/4 cup fresh orange juice
15. 1/4 cup vegetable oil
16. Three 4-pound chickens, each cut into 8 pieces
17. Freshly ground pepper

Directions

1. In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
2. Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.

Make Ahead

The jerk marinade can be refrigerated overnight.