Not-So-Hot Jerk Chicken

I love jerk chicken, but have had to do without or improvise since leaving Brooklyn in 1983. Lately, I have renewed my love affair with allspice and have always loved the warm spices in Moroccan and Caribbean food. However, Mom has zero tolerance for heat these days. We are officially entering barbecue season. This is a jerk chicken alternative intended for those whose guests can't stand the heat and have to stay out of the kitchen. Guest free? Go ahead and use a scotch bonnet or habanero pepper (or two or three if you can stand it). 1 roasted red sweet pepper, seeded; or drained equivalent of jarred roasted red pepper 1/2 sweet onion, coarsely chopped 2 scallions, coarsely chopped 3 cloves garlic, crushed with the flat side of a chef's knife 3 long sprigs fresh thyme, leaves taken off the stem 1/3 cup coconut sugar (or 1/4 cup brown sugar; or 1 T. dark molasses plus 2 T. erythritol) 1 T. + 1 tsp ground allspice 2 tsp sea salt 3/4 tsp. ground nutmeg 1 tsp. ground cinnamon 1/3 cup unsweetened, unflavored rice wine vinegar 2 T. soy sauce juice of 1 large (or 2 small) squeezed lime, plus lime wedges for serving 1 T. vegetable oil, plus more for brushing grill Freshly ground pepper 1 chicken cut into 8 pieces, 8 drumsticks and thighs, or 4 chicken breasts, cut in half Place red pepper, onion, scallions, garlic, and thyme in a food processor and turn into a coarse paste. Add coconut sugar, allspice, salt, nutmeg, cinnamon, rice wine vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated up to 24 hours before continuing. Transfer 1/3 of the marinade to a small bowl and cover and refrigerate for later use to brush on chicken. Transfer remaining marinade to a large glass baking dish or bowl and coat chicken, rubbing marinade under the skin and all over the chicken. Cover with plastic wrap, and refrigerate at least 8 hours. Take out chicken 1/2 hour before grilling. Heat the grill to low (if you are using a charcoal grill, hold your hand 5 inches above the grate for up to 7 seconds to make sure it's hot enough). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard the used marinade. Grill chicken, brushing occasionally with the reserved fresh marinade, until browned but not charred. Turn chicken, and continue to cook, moving if necessary to cooler part and basting until cooked through, 20 to 25 minutes. Serve with lime wedges. Oven variation: Preheat oven to 350 degrees and lightly oil a heavy skillet placed on medium-low heat. Add part of the chicken to the skillet, skin side down --- do not overcrowd the skillet. Discard used marinade. Cook, brushing occasionally with reserved fresh marinade, turning, until well browned on all sides, about 30 minutes. Transfer chicken to a non-reactive baking dish. Wipe out skillet, brush with more oil and cook remaining chicken, transferring cooked chicken to the baking dish. Brush chicken with more marinade, and transfer to oven. Bake until cooked through, about 15 minutes. Serve with lime wedges. Rice cooked in coconut milk and a romaine or butter lettuce salad with de-skinned orange segments (fancy name: supremes)would be a great accompaniment.