JERK CHICKEN

JERK CHICKEN 1 bunch green onions, plus more thinly sliced for garnish 2 cloves garlic 1 jalapeño, roughly chopped Juice of 1 lime 2 tbsp. extra-virgin olive oil 1 tbsp. packed brown sugar 1 1/2 tsp. ground allspice 1 tsp. dried thyme 1/2 tsp. ground cinnamon Kosher salt 8 pieces bone-in chicken drumsticks and thighs Vegetable oil, for grill In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup. Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight. When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes. Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.