Jerk Chicken

• 1 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1 12 teaspoons cayenne
• 1 12 teaspoons black pepper
• 1 12 teaspoons ground sage
• 34 teaspoon ground nutmeg
• 34 teaspoon ground cinnamon
• 1 12 tablespoons ground sea salt
• 1 12 tablespoons garlic powder
• 1 tablespoon white sugar
• 14 cup olive oil
• 14 cup soy sauce (I use Kikkoman)
• 34 cup white vinegar
• 1 cup orange juice
• 1 lime, juice of
• 1 habanero pepper, finely chopped and seeded (these peppers are extremely hot so adjust if needed but the flavor cannot be duplicated by any other)
• 1 cup chopped onion
• 3 scallions, finely chopped
• 4 -8 chicken breasts, thighs legs

1. In a large bowl combine spices.
2. In another medium sized bowl combine olive oil, soy sauce, vinegar, orange juice, lime juice, habanero, onion, and scallion.
3. Slowly add the wet to the dry and wisk together.
4. Add the chicken, cover and marinate overnight.
5. Remove chicken from marinade and grill until done.
6. (165 degrees internal tempurature).
7. Boil the rest of the marinade and use as a dipping sauce.
8. Serve with baked potato and green beans.
9. Enjoy!

ground allspice, thyme, cayenne, black pepper, ground sage, ground nutmeg, ground cinnamon, ground sea salt, garlic, white sugar, olive oil, soy sauce, white vinegar, orange juice, lime, pepper, onion, scallions, chicken breasts

Taken from www.food.com/recipe/jerk-chicken-283978 (may not work)