Jerk Chicken

• 1 1/2 lb Chicken
• 1 cup Orange Juice
• 1/4 cup White Wine Vinegar
• 2 tbsp Fresh Green Onion minced
• 5 clove Garlic minced
• 2 medium Limes
• 2 tbsp Soy Sauce
• 2 tbsp Sugar
• 1/2 tbsp Molasses
• 3 tsp Olive Oil
• 1/2 tsp Allspice
• 1 tsp Nutmeg
• 1/2 tsp Ginger
• 1/4 tsp Cinnamon
• 1/4 tsp Cumin
• 1 tsp Cayenne
• 2 medium Jalapenos chopped & seeded
• 1 medium Habanero chopped & seeded
• 1 small Bunch of fresh Thyme
• 3/4 tbsp Sugar
• 3/4 tsp Dried Thyme
• 1/2 tsp Season Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Ginger
• 1/4 tsp Allspice
• 1/4 tsp Jalapeno Powder (chipotle works)
• 1 dash 1/8 tsp Cumin
• 1 dash 1/8 tsp Cinnamon
• 1 dash 1/8 tsp Cayenne
• 1 Salt & Pepper

1. One lime is sliced thinly and placed in a marinade bag with the chicken for 10-15 minutes.
2. Mix the wet items into a separate container (2nd lime is juiced).
3. Mix up the dry ingredients for the marinade (not the dry rub, that's for later) & add them to the wet ingredients.
4. Add the mix to the chicken & lime slices in your marinade bag.
5. Let the chicken marinade in the fridge for at least 4-8 hours.
6. Take chicken out of the marinade and add the dry rub & start cooking.

chicken, orange juice, white wine vinegar, onion, clove garlic, soy sauce, sugar, molasses, olive oil, allspice, nutmeg, ginger, cinnamon, cumin, cayenne, thyme, sugar, thyme, salt, nutmeg, ginger, allspice, jalapeno powder, cumin, cinnamon, cayenne, salt

Taken from cookpad.com/us/recipes/365970-jerk-chicken (may not work)