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Jamaican Jerk Chicken

Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
From: Saveur SERVES 8

¾ cup packed light brown sugar
¾ cup ground allspice
¾ cup minced scallions
½ cup peanut or canola oil
⅓ cup ground black pepper
¼ cup kosher salt
¼ cup minced ginger
¼ cup fresh lime juice
2 tbsp. soy sauce
1 tbsp. dried thyme
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
½ tsp. ground cloves
8 cloves garlic, minced
3 Scotch bonnet or habanero chiles, stemmed and minced
2 3-4-lb. chickens, each quartered

1. Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done.)