6 Points Plus - Key West Jerk Chicken

• 2 medium onions, quartered
• 12 cup scallion, chopped
• 2 habanero peppers, minced, with seeds
• 1 tablespoon allspice
• 1 tablespoon thyme
• 12 teaspoon nutmeg
• 14 teaspoon salt
• 12 cup mango, cubed
• 4 (5 ounce) chicken thighs, with skin

1. In food processor, combine onions, scallions, peppers, allspice, thyme, nutmeg, and salt.
2. Puree until smooth.
3. Add mango; puree again.
4. Thoroughly coat chicken with jerk paste, refridgerate overnight.
5. Prepare grill for low fire.
6. Place chicken on foil; grill for 45 minute
7. Remove chicken from foil and place on grill rack.
8. Grill additional 45 min, until jerk paste is crusty.

onions, scallion, peppers, allspice, thyme, nutmeg, salt, mango, chicken thighs

Taken from www.food.com/recipe/6-points-plus-key-west-jerk-chicken-460050 (may not work)