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Grilled Jerk Chicken

For jerk marinade:
    3 scallions, chopped
    4 large garlic cloves, chopped
    1 small onion, chopped
    4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
    1/4 cup fresh lime juice
    2 tablespoons soy sauce
    3 tablespoons olive oil
    1 1/2 tablespoons salt
    1 tablespoon packed brown sugar
    1 tablespoon fresh thyme leaves
    2 teaspoons ground allspice
    2 teaspoons black pepper
    3/4 teaspoon freshly grated nutmeg
    1/2 teaspoon cinnamon

For chicken:
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks

Blend all marinade ingredients in a blender until smooth. Divide chicken
pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out
excess air, then turn bags over several times to distribute marinade. Put
bags of chicken in a shallow pan and marinate, chilled, turning once or twice,
1 day. Let chicken stand at room temperature 1 hour before cooking.

Preheat grill on high, then adjust heat to moderate. Cook chicken until well
browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken,
covered with lid, until cooked through, about 25 minutes more.