Carribean Night Part One: Jerk Chicken (Drew's attempt to teach me how to cook)

Join us while Drew tries to teach us how to cook!

Recipe to Re-create:
INGREDIENTS
• 6 scallions, roughly chopped
• 1 (2-inch) knob fresh ginger, roughly chopped
• 6 garlic cloves
• 2 tablespoons freshly picked thyme leaves
• 1 tablespoon ground allspice
• 2 teaspoons paprika
• 2 tablespoons brown sugar
• 1/2 cup soy sauce
• 1/4 cup juice from about 4 limes
• 1/4 cup olive oil
• salt and freshly ground black pepper
• 2-4 spoons of bottled jerk marinade
• 4 to 4 1/2 pounds Chicken thighs and/or legs
• ½ cup Jerk bbq sauce

DIRECTIONS
• Place chickens in a large bowl or baking dish. Pour marinade over chickens and turn until thoroughly coated. Refrigerate chicken at least 10 hours and up to 1 day.
• Grill chicken on BBQ grill, flipping occasionally until skin becomes crispy (about 6 minutes). Brush jerk bbq sauce on both sides of chicken and continue to cook for another 6 minutes or until chicken is done.

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