Jerk Chicken Sticks

• Marinade Ingredients
• 2 tablespoons freeze dried onions
• 1 medium clove garlic smashed
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 jalapeo peppers finely chopped (add more or less to taste)
• 1/4 teaspoon cayenne pepper or to taste
• 1 teaspoon black pepper
• 1 tablespoon soy sauce
• 1/4 cup tangerine mango guava juice
• 1/4 cup vegetable oil
• 1 lb. of thin boneless skinless chicken breast cutlet-cut into approximately 2-inch strips
• 12-15 wooden skewers

1. Place all the ingredients in a resealable food storage bag and seal.
2. Gently squeeze until ingredients are well blended.
3. Add chicken to bag, seal and gently shake to coat.
4. Marinate in refrigerator for 8 to 24 hours.
5. Thread chicken strips onto skewers.
6. Arrange the chicken skewers in one layer in a foil-lined roasting pan and pour the marinade over them.
7. Bake in a preheated oven at 450F for 15 to 25 minute or until they are cooked through.

marinade ingredients, onions, garlic smashed, salt, ground allspice, freshly grated nutmeg, ground cumin, cinnamon, ground cloves, jalape, cayenne pepper, black pepper, soy sauce, guava juice, vegetable oil, chicken, wooden skewers

Taken from www.epicurious.com/recipes/member/views/jerk-chicken-sticks-1273460 (may not work)