Combine sugar, allspice, scallions, oil,
pepper, salt, ginger, juice, soy sauce, thyme,
cinnamon, nutmeg, cloves, garlic, and chiles in
a bowl. Add chicken; toss to coat in jerk
marinade. Cover with plastic wrap; chill at
least 6 hours, or overnight.
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Build a medium-hot fire in a charcoal grill or
heat a gas grill to medium. (Alternatively,
heat a cast-iron grill pan over medium-high
heat.) Add chicken, skin side down; cook,
turning once, until marinade forms a crust on
the outside, about 8 minutes. Cover grill;
continue cooking until cooked through, about 40
minutes. (Alternatively, transfer chicken to a
foil-lined baking sheet; bake in a 350° oven
until done.)
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