Edgar's Jerked Chicken

Jerked chicken thighs

12 chicken thighs, skin on

1 tablespoon whole black peppercorns
2 teaspoons whole allspice
1 teaspoon coriander seed
4-6 cloves
2 tablespoons vegtable oil
1x3 inch piece of ginger, peeled and cut into large chunks
4 scallions/green onions, trimmed and cut into four pieces
4 cloves garlic, peeled and cut in half
1/4 cup chopped thyme
1or two habanero or  scotch bonnet/habaneros with or without seeds.:)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon cinnamon
1 teaspoon salt
half tspn  nutmeg ( we just use a microplane and whole nutmeg and grate into the mix)

# In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.
# In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste
# Rub chicken thighs with jerk paste, making to sure to cover completely. Let marinate at least 4 hours , preferably overnight.
# Cook on oiled wire rack on trau indirect on the Weber 365F  turn as required.
Takes about an hour.
Just check to make sure it's not burning.

This is great with fresh salsa especially mango salsa.

Equally good with pork tenderloin or rack.