Jamaican Jerk Chicken

• 2 tablespoons garlic powder
• 1 tablespoon ground allspice
• 1 tablespoon dried ground thyme
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons dried ground sage
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 2 tablespoons kosher salt
• 1 tablespoon granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 3/4 cup white vinegar
• 1/2 cup orange juice
• 2 tablespoons lime juice
• 1 scotch bonnet peppers or 2 jalapeno peppers, seeded and chopped finely
• 1 large onion, chopped
• 3 green onions, chopped
• 5 lbs skinless chicken pieces (on the bone)

1. In a large casserole with a lid, combine all ingredients except chicken.
2. Add chicken, stirring to coat well.
3. Cover and refrigerate for 1 hour up to 24 hours.
4. First drain, then Bake@ 350 for one hour OR drain and barbecue.
5. Serve with steamed white rice.

garlic, ground allspice, thyme, cayenne pepper, ground black pepper, ground sage, ground nutmeg, ground cinnamon, kosher salt, sugar, vegetable oil, soy sauce, white vinegar, orange juice, lime juice, scotch, onion, green onions, chicken

Taken from www.food.com/recipe/jamaican-jerk-chicken-87962 (may not work)