Jerk Chicken

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1 cup vegetable oil

2 small onions, coarsely chopped

3 scallions, coarsely chopped

2 green scotch bonnet peppers

1 tablespoon grated ginger

2 tablespoons coarsely chopped garlic

1 tablespoon fresh thyme leaves

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1 1/2 teaspoons ground allspice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons lime juice

2 tablespoons Meyer's rum

1 tablespoon tamarind concentrate

2 whole chickens, each 3 to 4 pounds

4 tablespoons olive oil