Spicy Caribbean Jerk Chicken with Fiery Marinade

Method

1. In a food processor, combine the onion, scallions, Scotch bonnet peppers, garlic, Chinese five-spice, allspice, thyme, nutmeg, salt, soy sauce, and vegetable oil. Process until the vegetables are finely puréed and the mixture is relatively smooth, though it will be slightly gritty.
2. Place the chicken pieces in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage the chicken to coat evenly. Place the bag in a bowl to catch any leaks, and refrigerate for at least 8 hours or overnight. Before grilling, let the chicken come to room temperature.
3. Preheat your grill to medium heat (about 350–375°F / 175–375°F). Clean and oil the cooking grate.
4. Place the chicken pieces skin side up on the cooler side of the grill. Cover and cook, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes.
5. If the skin is not yet crispy, move the chicken skin side down to the hotter side of the grill. Cook, watching closely to prevent burning, until the skin is rendered and crisp, about a few minutes.
6. Transfer the chicken to a serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.