Food For Thought Thursdays: Grilled Jerk Chicken

You know how food/smell can transport you to a different place and time? Well, I'd love to be magically transported to the Caribbean, I won't even be choosy as to which island, while preparing this Jerk Chicken recipe. Maybe I can twist my brother's arm into firing up the grill this weekend. Happy cooking!

INGREDIENTS - JERK MARINADE:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
INGREDIENTS - CHICKEN
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks