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Poultry
Chicken

 Granny's Jerk Chicken

chicken parts (about 4 pounds)
green onions or scallions, cut into 1-inch
fresh Scotch Bonnet peppers, seeded and coarsely chopped 
distilled white vinegar
ground allspice
garlic cloves, chopped
dried thyme
salt and pepper
1/4 t cayenne
1/4 c vegetable oil Lime wedges

Rinse chicken and pat dry. Blend green onions, Scotch Bonnet peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne in a food processor. Slowly pour in oil and puree until a very thick.

In a large bowl, combine chicken and jerk mixture. Coat very well. Cover and refrigerate overnight. Bake at 350 degrees 1-1 ½ hrs. 

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