Jamaican Jerk Chicken

1/4 cup vegetable oil
1 small onion, chopped
4 green onions, chopped
4 cloves garlic
1 tablespoon chopped fresh ginger
1/4 teaspoon dried thyme
1-1/2 teaspoons ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lime juice
2 to 3 Scotch bonnet chilies
1 tablespoon brown sugar
2-1/2 to 3 lb chicken cut into 8 pieces

Place all ingredients except chicken in a food processor or blender and puree. Arrange chicken parts in a large shallow dish; pour marinade over chicken. Rub marinade on all pieces of chick. Cover and refrigerate 8 to 24 hours turning once or twice. (Depending on how intense you want the flavor, the longer you marinate, the more intense the flavor.)

To Grill: Preheat grill. Grill marinated chicken over low heat until chicken is done, 45 to 50 minutes, turning occasionally.

To Bake: Place marinated chicken in shallow baking pan. Bake at 375 degrees until chicken is done. 50 to 60 minutes.

Yields 6 servings.