Begin this jerk chicken at least 1 day ahead of when you want to serve it. Start by taking a paper towel and pat dry the chicken. Then take the remaining ingredients and put them into a food processor. Process until a pasty marinade is formed. Place the chicken in a large ziplock bag and pour the jerk marinade into the bag(s). Squeeze air out, seal the bag(s) and place in refrigerator for up to 36 hours. When ready to grill, take the chicken out an hour before grilling. Sprinkle some extra allspice and salt onto each piece.
Prepare your grill by using a charcoal chimney to light the charcoal. Aim for a temperature of around 300°F and no lower than 250°. Once the coals are hot enough, create tow zones: Do this by pushing the charcoal around (if necessary) to create a zone for direct heat while leaving ample grate space where there is no charcoal underneath for the indirect zone.
Place the chicken on lightly oiled grates, over the direct heat for 2 to 3 minutes to mark and sear each side. Then, move each piece to the indirect zone. Close your grill cover and maintain the temperature as indicated above. Manipulate temperature by opening (which will raise the temp) or closing (which will maintain/lower the temp of the grill). Grill the chicken for about 30 minutes or until cooked through.
Serve over rice and beans or a delicious tropical salsa.
Notes
You can substitute a small onion for the scallions.