Caribbean Jerk Chicken

Ingredients
8 scallions, chopped
4 large garlic cloves, chopped
3 Scotch bonnet (Habaneros) chiles, chopped
1 small onion, chopped
1/4 cup dark brown sugar
2 tablespoons chopped thyme
2 tablespoons ground allspice
Salt to taste
Mrs Dash Extra Spicy seasoning
Mrs Dash Garlic & Herb seasoning
1-1/4 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
Three 4-pound chickens, each cut into 8 pieces
Freshly ground pepper

Directions

• 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.
• Pre-heat the 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.
• The jerk marinade can be made the day before and refrigerated overnight.

NOTE: This recipe is very spicy. Handle the Habaneros with a paper towel or gloves. The juice of the habanero is a skin irritant and you REALLY don't want to get it into your eyes (talking from experience here 8-{).