Jerk Chicken with Scallion Pepper Sauce

Ingredients

• 1 large yellow onion, chopped
• 10 scallions, chopped
• 8 garlic cloves, crushed
• 4 habanero or Scotch Bonnet chiles, stemmed
• 1/2 cup tamarind paste
• 1/2 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 3 tablespoons thyme leaves
• 2 tablespoons fresh lime juice
• 2 tablespoons light brown sugar
• 3 bay leaves, crushed
• 1 tablespoon white pepper
• 1 tablespoon fine sea salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 3/4 teaspoon freshly grated nutmeg
• Two 3 1/2-pound chickens, backbones removed and chickens flattened
• 1 roasted red bell pepper
• 1/4 cup minced onion
• 6 small scallions, minced
• 1 jalapeño—stemmed, seeded and minced
• 2 tablespoons minced parsley
• 2 small garlic cloves, minced
• 1/4 teaspoon dried thyme
• 2/3 cup boiling water
• 1/4 cup fresh lime juice
• 2 tablespoons peanut oil
• Kosher salt
• Pepper

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