Jerk Chicken

Marinade:
- 1 1/2 tbsp allspice berries
- 1 1/2 tsp black peppercorns
- 4-5 scotch bonnet peppers (red or orange)
- 3 scallion stems, chopped
- 4 garlic cloves, roughly chopped
- 1 1/2 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 1/4 cup neutral oil
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 whole chicken / thighs / cut pieces

Method (per Babish):
- Grind the allspice and peppercorns, then blend with the rest of the marinade ingredients until homogenous.
- Coat the chicken thoroughly, rubbing under the skin. Marinate at least 4 hours, up to 24.
- Smoke/grill at 450 F until the thickest part reads 145 F (~25-30 min), flip, and keep going till white meat hits 155 F and dark meat 175 F (~5-10 min more).
- Rest 10 minutes before serving.