Jerk Chicken

This recipe is adapted from one that was published on FoodJamaica.net.

2 bunches green onions
4 T soy sauce
1 T Salt (to taste)
2 limes, zested and juiced
1 t dried thyme, or 2 T fresh thyme
1/4 c allspice berries, ground
4 - 6 scotch bonnets or habañeros
1 - 2 inches ginger, cut into chunks
4-6 cloves of garlic
1/4 c brown sugar
1/2 t cinnamon
1/4 t nutmeg

Mix all of the ingredients together in a blender, and pulse, then blend until smooth.

Rub the paste between the chicken skin and the flesh, as well as the chicken cavity. Smoke over an indirect fire with wood chips for an hour, and finish barbecuing over a slow fire until the chicken is done.