Mom & Pop's Succulent Smoked Jerk Chicken

This is legitimately the best jerk chicken recipe you will ever eat.  I recommend getting insanely stoned beforehand to get the true Rastafarian experience.

Jerk Marinade (see below)
Whole free-range chicken 4-6 lbs, cut into pieces, skin on.

Directions:
1. Score chicken all over.
2. Pour marinade over chicken and rub thoroughly.
3. Marinate 24 hours.

4. Preheat grill to 250 degrees, leaving one burner off.
5. Wrap a couple of chunks of apple or maple wood in aluminum foil and stick under grates of direct heat.
6. Place chicken on grill over indirect heat (part of grill that is off) with dark meat closest to direct heat.
7. Cover and let roast for 2 hours.  Make sure to keep temperature between 250-275 degrees.

Jerk Marinade:
1 yellow onion, roughly chooped
1 bunch scallions, roughly chopped
1 jalapeno, roughly chopped, w/ seeds
1 1-inch piece of ginger, roughly chopped
10 sprigs fresh thyme
10 cloves garlic, roughly chopped

1/4 C brown suger
2 tsp allspice
1 tsp fresh ground black pepper
1/2 tsp each ground cinnamon, ground corriander, cayenne, ground nutmeg

1/4 C soy sauce
3 limes, juiced
1/4 C extra virgin olive oil

Directions: Throw everything except olive oil into a blender and blend.  Once blended, add olive oil and emulsify.