Jerk Chicken

This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. It's fragrant, fiery hot, and smoky all at once. For all the depth of flavor, It's easy to prepare. In a food processor, combine the onion, scallions, chilleys, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve. And now it's yours! It's yours (yours, yours)! [end of song]