Jerk Chicken Legs

This is the recipe from GBC's BBQ cooking class... it packs a serious punch!

• 4 large Chicken Legs, skin on and bone in
• 1 can Coconut Milk (optional)

For Marinade/ Mop:

• 4 cloves Garlic
• 2 bunches Scallions
• 1 bunch Thyme
• 3 Scotch Bonnet Peppers
• 20 g Black Peppercorns, crushed
• 30 ml White Vinegar
• 10 g Allspice, ground
• 5 g Cinnamon, ground
• 30 ml molasses
• Olive oil as emulsifier
• Gingerbeer or 7UP (optional)
• Salt to taste

Combine all marinade ingredients in a food processor and puree until smooth.  (Note:  Letting the marinade sit for several days to several weeks will allow for the flavors to come out, and the heat to mellow.)

Reserve half of the marinade for grilling mop, and marinate chicken - the longer the better.

Grill over medium heat then place on BBQ shelf skin-side up for indirect cooking at low temperature with lid down.  Constantly mop with marinade.  Cook low and slow.  Wood chips can also be added to the grill area in a separate pan to add a smoky flavor.

Optional:  Finish the last ten minutes with coconut milk lightly brushed on.