Jamaican Jerk Chicken

Jamaican Jerk Chicken
-Sangita Kalarickal (adapted from Emerill Lagasse's recipe)
3 tablespoons rum
2 tablespoons water
1/2 cup vinegar (malt or red wine)
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 hottest green chillies that you can find. Jamaicans use Scotch bonnet chillies which are really really really hot. Increase the chillies if not that hot.
2 tbl spns oil
4 tspns ea of ground allspice, ground ginger, ground cinnamon
2 tspns ea of ground nutmeg, salt, ground black pepper, dark brown sugar (use gud)
1/2 cup ketchup
3 tblspns soy sauce
chicken, cut up and patted dry
fresh lime juice

Boil rum and water for a couple mins.  Transfer to blender; add vinegar and next masala ingredients, and blend. Transfer a little bit of jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
Pour lime juice over chicken. Marinate chicken in jerk seasoning overnight. Preheat oven to 350F, Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. Arrange chicken, skin side up in a pan. Roast until chicken is cooked through. Serve with more jerk seasoning