Jerk Chicken


2 green onion, chopped
1/3 c red wine vinegar
2 T vegetable oil
2 T soy sauce
2 T allspice berries
2 jalapeno peppers
2 t salt
1 t pepper
1 t cinnamon, ground
1/4 t nutmeg, ground
8 lg chicken legs or thighs


Coarsely puree all ingredients (not including chicken) in processor.
Pour puree into large bowl.
Add chicken; turn to coat.
Cover and refrigerate at least 3 hours or overnight, turning occasionally.
Prepare barbecue grill (medium heat).
Remove chicken from marinade.
Grill chicken until cooked through, turning occasionally, about 20 minutes.
Transfer to plates and serve.