Jerk frog legs

Combine jerk seasoning, lime juice, minced garlic, grated ginger, chopped scallions, olive oil, salt, black pepper, allspice, thyme, scotch bonnet pepper, brown sugar, vinegar, and water in a bowl to create a marinade.

Add frog legs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Preheat grill to medium-high heat.

Remove frog legs from the marinade and let excess marinade drip off.

Place frog legs on the grill and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.

Check for doneness; the meat should be opaque and firm to the touch.

Remove from the grill and let rest for a few minutes before serving.

Serve with lime wedges and additional jerk sauce on the side.