Jerk Chicken

Ingredients:
Ground Allspice - 1 Tablespoon
Dried Thyme - 1 Tablespoon
Cayenne Pepper - 1 ½ Teaspoons
Black Pepper - 1½ Teaspoons (freshly ground)
Sage - 1½ Teaspoons (ground)
Nutmeg - ¾ Teaspoon (ground)
Cinnamon - ¾ Teaspoon (ground)
Garlic Powder or fresh - 2 Tablespoons
Salt
Sugar - 1 Tablespoon
Olive Oil - ¼ Cup
Soy Sauce - ¼ Cup
White Vinegar - ¾ Cup
Orange Juice - ½ Cup
Lime Juice - 1
Scotch Bonnet Pepper (Habanero) - 1
Green Onions - 3 (finely chopped)
Onion - 1 Cup (finely chopped)
Chicken Legs - 8 to 10

Method:

1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
2. Add the Scotch Bonnet pepper and onion - mix well.
3. Add the chicken legs and rub the mixture evenly over the chicken.
4. Cover to marinate for at least 1 hour, longer if possible.
5. Preheat the oven to 400 degrees (F).
6. Line a baking pan with "slide" foil; put the chicken legs in it.
7. Cover the pan with foil. Bake for 1 hour.
8. Remove the pan from the oven, remove the foil cover.
9. Turn on the grill and replace the pan in the oven.
10. Cook for 15 minutes, and then turn over the chicken legs.
11. Cook for another 15 minutes or until all the sauce is dried. Enjoy!

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