Roast Jerk Chicken

2 green onions                     1 jalapeno chili

1/8 cup canola oil                3 cloves garlic

2 T. lime juice                     2 T. soy sauce                     

1 T. brown sugar                 ¼ tsp. allspice                    

½ tsp. salt                           ¼ tsp. pepper

1 whole chicken

Directions:  Preheat oven to 425 degrees.  Line large, rimmed baking sheet with foil; place rack on foil. 

In a blender or food processor, blend green onions, garlic, chili, oil, lime juice, soy sauce, brown sugar, allspice, salt and pepper until smooth.

Arrange chicken on rack.  With hands, gently loosen chicken skin from meat.  Spoon some green onion mixture into chicken cavity and under skin.  Rub remaining all over outside of chicken.  Tuck wings behind breast and tie drumsticks together with butcher’s twine.

Roast 1 hour.  Reduce oven temperature to 375 degrees.  Roast another 15 minutes or until chicken is cooked (165 degrees).

Comment:  Not spicy, just flavorful.