No-Fuss Jerk Chicken

Ingredients

• 2 tablespoons allspice berries
• 1 tablespoon thyme leaves
• 4 cloves garlic
• 2 Scotch bonnet or habanero chiles, halved and stems removed
• 6 scallions, roughly chopped
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons salt
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon cinnamon
• 1 2-inch piece ginger, thickly sliced
• 2 tablespoons soy sauce, optional
• 4 tablespoons lime juice, from about 2 large limes
• 6 large chicken legs, with thighs attached

Preparation

1. 1

   Blend the allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, optional soy sauce and lime juice into a coarse paste.

2. 2

   Place the chicken in a baking dish and use a spoon to coat it thoroughly with the seasoning paste. Cover and refrigerate for at least 6 hours, preferably overnight.

3. 3

   Heat the oven to 350°F and let the chicken come to room temperature. Turn it in the marinade to coat again, then bake uncovered for about 1 hour, until browned and the juices run clear when pierced with a paring knife.

4. 4

   Broil for about 1 minute to lightly char the chicken. Serve with coconut rice, if desired.