Jerk-Spiced Grilled Chicken

• 1 bunch scallions, trimmed and chopped
• 3 habanero chiles, stemmed and seeded (use gloves and a 1/4 tsp measure to remove seeds)
• 1 small onion, chopped
• 3 cloves garlic
• 1 piece fresh ginger, peeled (2")
• Juice of 2 limes
• 2 Tbsp olive oil
• 1 Tbsp brown sugar
• 2 tsp dried thyme
• 1 tsp ground allspice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 lb boneless, skinless chicken thighs

Puree scallions, chiles, onion, garlic, ginger, lime juice, oil, brown sugar, thyme, allspice, salt, and black pepper in a food processor.

Pierce hindquarters with a knife and place in a large dish. Coat hindquarters with puree and cover with plastic wrap; chill 2 hours or up to one day.

Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 400 F.

Grill hindquarters, skin side up, indirectly, covered, 25 minutes. Rotate hindquarters to evenly cook, and grill until an instant-read thermometer inserted the thickest part registers 175 F, 20 minutes more.

Makes 4 servings, 12 WW PointsPlus each.