Step 1

Prepare the following, placing each in a blender as you complete it: Trim and coarsely chop 5 medium scallions and 1/2 medium yellow onion. Peel 5 garlic cloves. Peel and finely grate 1 (2-inch piece) ginger until you have 1 tablespoon.

Step 2

Add 10 fresh thyme sprigs (including stems), 2 whole scotch bonnet peppers, 1/4 cup whole allspice berries, 1/4 cup vegetable oil, 2 tablespoons all-purpose seasoning, 1 tablespoon packed brown sugar, 1 tablespoon gravy master or Grace browning, 1 tablespoon kosher salt, 1 tablespoon coarsely ground black pepper, 2 teaspoons onion powder, and 2 teaspoons smoked paprika. Blend until smooth, about 1 minute. Transfer to a large bowl.

Step 3

Pat 6 whole chicken legs dry with paper towels. Use the tip of a knife to make a few short slits about 1/2-inch deep on both sides of each leg, keeping the skin in one piece and not cutting all the way through to the bone. Add to the marinade and massage the marinade into the chicken with your hands, getting some it into the slits. Cover and refrigerate for at least 4 hours or preferably overnight.

Step 4

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, let the chicken sit at room temperature. Line a rimmed baking sheet with aluminum foil.

Step 5

Place the chicken legs skin-side up on the baking sheet; discard the remaining marinade. Tent the chicken very loosely with aluminum foil, making sure it does not touch the chicken.

Step 6

Roast for 1 hour. Uncover and roast for 15 to 20 minutes more. If desired, broil the chicken on the lowest setting for the last 5 minutes until charred in spots for a darker color.

Step 7

For a more authentic jerk flavor, heat an outdoor grill for indirect, medium-high heat (about 400º). Meanwhile, let the chicken sit at room temperature.

Step 8

Scrape the grill grates clean if needed. Place the chicken skin-side up on the grill over indirect heat; discard the remaining marinade. Cover and grill for 1 hour, flipping the chicken every 15 minutes. Transfer the chicken to cook over direct heat during the last 5 to 10 minutes to get some char in spots and a darker color.