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8 scallions, chopped
4 large garlic cloves, chopped
3 Scotch bonnet chiles, chopped
1 small onion, chopped
1/4 cup dark brown sugar
2 tablespoons chopped thyme
2 tablespoons ground allspice
Salt
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
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.
Light a 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.
MAKE AHEAD The jerk marinade can be refrigerated overnight.
SUGGESTED PAIRING
Some jerk chicken is so fiery that it will wipe out any wine; Tourondel's is more subtle than that. Nevertheless, it's still intensely spicy, so it goes best with a fruity, not terribly tannic red that won't accentuate its heat. Zinfandel is a good choice: such as one from Sonoma County or the Russian River Valley.
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