1 pound chicken legs and thighs
1/4 cup Keith Lorren jerk seasoning
1/4 cup soy sauce
1/4 cup coconut vinegar(white vinegar is fine here)
Juice from 1 lime
3 sprigs fresh scallions
4 large garlic cloves
1 Serrano chili(scotch bonnet – jalapeño- habanero all works here)
Salt and pepper to taste
In a food processor combine all the above ingredients except the chicken, pulse until smooth. Pour the marinade over the chicken and allow to marinate 8 hrs to up to overnight.
Remove the chicken from the refrigerator 15 minutes before roasting so it can come up to room temperature. Preheat the oven to 400 degrees, place the chicken in the center rack and roast 1 hour or until the chicken is perfectly golden tender and cooked all the way through. Enjoy!