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1
Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce.
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2
Refrigerate 1/4 cup for serving.
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3
Season the hens all over with salt and pepper; poke a few holes into the bone side.
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4
Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan.
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5
Cover and refrigerate for 2 to 4 hours.
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6
Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side.
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7
For a gas grill, turn off one of the burners after preheating.
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8
Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire).
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9
Cover and cook until the hens are golden brown, about 15 minutes.
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10
Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes.
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11
(A thermometer inserted into the thickest part should read 160 degrees.)
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12
Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
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13
Photography by Con Poulos
