reverse_engineered_jerk_chicken

I had Jerk sauce from Jamaica and I reverse engineered the ingredients and have stuck with this. 

### Ingredients
1 lime or lemon
8 chicken legs or 2 ½ - 3-pound chicken cut up
2 teaspoons creole seasoning
1 or more Habaneros
6 garlic cloves, chopped
½ tablespoon cinnamon powder
½ tablespoon allspice coarsely ground
½ teaspoon coarsely ground white pepper
½ teaspoon freshly grated nutmeg
3 tablespoons dark brown sugar
1 medium onion, coarsely chopped
3 medium scallions, chopped
1 sprig of fresh thyme
1 tablespoon fresh ginger, chopped
1 tablespoon Soy Sauce
¼-1/2 cup pineapple Juice
1-tablespoon bouillon powder (optional)
Salt and pepper to season -because there's always salt and pepper 


Instructions
Pat chicken dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice
Heat oil in a skillet or sauté pan over medium heat. Then add the Habaneros (your call on temperature here for medium I use 1 full one), garlic sauté until it turns brown about 2-3 minutes.
Add nutmeg, brown sugar, all spice, cinnamon and continue stirring until the sugar melts and the mixture starts to clump together.
Remove from the heat and let it cool
Place the mixture in a food processor or blender, then add, thyme, white pepper, ginger, green onions, soy sauce, bouillon, onion and pineapple juice . Pulse for about 30 seconds until blended
Drench the chicken with jerk marinade, place in a zip lock bag and refrigerate overnight. 
When ready to bake, preheat oven to 425°. Remove chicken from the jerk marinade but reserve the marinade
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken half way through-roughly 20 minutes.
In a small saucepan simmer the remaining jerk marinade and the one from the chicken for about 7 minutes. 

I like to serve with beans and rice.