BBQ Jerk Chicken

This one's by Aussie chef, Ben O'Donoghue.

12 (about 2kg) boneless chicken thighs, skin on
10 spring onions, chopped
Bunch of fresh coriander leaves, plus extra to garnish
4 green chillies
3 tbsp tomato ketchup
juice of 2 limes, plus extra limes wedges to garnish
1 tbsp cider vinegar
1 tbsp brown sugar
2 tsp fresh thyme leaves
1 tsp finely grated fresh ginger
1 tsp ground allspice or paprika
1 tsp freshly ground black pepper
1 1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

Cut slashes in the chicken to allow the marinade to penetrate and place in a large clear plastic bag. Put the remaining ingrediants (except the garnishes) in a food processor and whizz until smooth. Pour into the bag with the chicken and tie a knot at the end. Through the plastic bag (since the paste will be hot), rub the marinade all over the chicken. Chill for at least 3 hours, but preferably overnight.

BBQ as per normal.