Grilled jerk chicken legs

Ingredients:

• 1 habanero or Scotch bonnet pepper, cut into 6-8 pieces (optional)
• 3 green onions, coarsely chopped
• 10 sprigs of fresh thyme
• 1/4 cup vegetable oil, plus extra for greasing the grill grate
• 2 tablespoons light brown sugar
• 2 tablespoons distilled white vinegar
• 0.5 tsp ground allspice
• 0.5 tsp ground cloves
• 8 skinless chicken drumsticks (about 1 kg)
• Lime wedges for serving

Preparation:

1. Combine the chili pepper, green onions, thyme, vegetable oil, brown sugar, vinegar, allspice, and cloves in a large bowl and stir until the sugar dissolves. Add 1.5 teaspoons of salt and a few grinds of black pepper. Add the chicken and massage the marinade into the meat for 1-2 minutes. Cover and refrigerate for at least 8 hours or overnight.
2. Preheat the grill to medium heat. Brush the grates with vegetable oil. Remove the chicken from the marinade, shaking off any large pieces of chili and green onion. Season with salt and pepper. Grill, covered, turning frequently, until the chicken is browned and cooked through, 20-25 minutes. Serve with lime wedges.