Carribbean Grilled Jerk Chicken

• --2 lbs skinned & boned chicken breasts
• --1/3 C reduced sodium soy sauce
• --2 Tbs sesame oil
• --3 cloves of garlic, chopped
• --3 green onions, chopped
• --3 Tbs fresh tyme leaves
• --1 1/2 tsp ground allspice
• --1 12 tsp ground black pepper
• --1/2 stp ground cinnamon
• --1/2 tsp gound red pepper
• --16 (8-10") wooden skewers, soaked in water at least 1 hr before grilling time.

1. 1.) Cut each chicken breast in 1/2 lengthwise and then each 1/2 into 4 pieces; Place in a zip-lock plastic bag.
2. 2.) Combine soy sauce and the next 8 ingredients in an electric blender and process until smooth.
3. 3.) Add marinade to chicken in bag and press out air. Flip/squeeze to coat chicken.
4. 4.) Marinate, chilled, 1 hr to 24 hrs, depending on intensity of flavor desired.
5. 5.) Grill on skewers over medium-hot coals 3-4 min/side or until cooked.
6. Serve w/ Mango Papaya Salsa.

chicken breasts, soy sauce, sesame oil, garlic, green onions, tyme, ground allspice, ground black pepper, ground cinnamon, gound red pepper, wooden skewers

Taken from www.epicurious.com/recipes/member/views/carribbean-grilled-jerk-chicken-1225333 (may not work)