Jerk Chicken Legs

16 chicken legs
1 small red onion
2 red chili peppers, stems removed
1 tablespoon ginger, chopped
1/2 teaspoon allspice
6 sprigs thyme
1 teaspoon black pepper
4 tablespoons white vinegar
4 tablespoons dark soy sauce

1. Combine onion, chilies, ginger, allspice, thyme leaves, pepper, vinegar and soy sauce in a blender or food processor.
2. Gently score the chicken legs and marinade overnight.
3. Preheat grill to medium.
4. Remove chicken from marinade and grill until flesh is no longer pink and juices run clear, about 25-30 minutes.

Makes 16 chicken legs