Jerk Chicken drumsticks

• It's really important that you remember to make the marinade the night before or a few hours before to make the chicken really flavourful. 
• Ingredients
• 1 Scotch bonnet or habanero chile, stemmed (I used one green chilli)
• 1 bunch scallions, cut into pieces - (I used one onion chopped)
• 2 cloves garlic, smashed and peeled
• 1 1/2 teaspoons dried thyme
• 2 tablespoons packed dark-brown sugar
• 1 tablespoon ground allspice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil, plus more for grill
• 3 1/2 to 4 pounds chicken pieces - I used drum sticks
• Salt and pepper

Directions

• STEP 1

  In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate over night.

• STEP 2

  Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, and basting the chicken with the remaining sauce from time to time until cooked through, 45 to 50 minutes.