Island Jerk Chicken

• 8 boneless, skinless chicken breasts
• For Jerk:
• 2t ground allspice
• 1/2t cinnamon
• 3/4t nutmeg
• 1T brown sugar
• 1 T thyme leaves
• 4 hot peppers
• 4 large garlic cloves, chopped
• 3 scallions, chopped
• 1 shallot, chopped
• 1/4 C lime juice
• 2T soy sauce
• 3T olive oil
• 1T each salt and pepper
• Minted Mango Salsa:
• 2C mango, small dice
• 1 small red onion, small dice
• 2T mint, chopped
• 1T cilantro, chopped
• 1/4 C lime juice
• salt and pepper to taste

1. For Jerk, blend all ingredients. Divide the chicken and marinade between two resealable plastic bags. Seal the bags and press out any excess air. Turn bags over several times to distribute the marinade around the breasts. Pleace in the refrigerator for 6 - 9 hours or up to one day. Remove breasts from bags and grill or pan sear over medium heat until well browned on both sides.
2. Adjust the heat to low until the internal temp reaches 165'.
3. For salsa:
4. Combine all ingredients and refrigerate. Remove from fridge one hour before serving.

chicken breasts, ground allspice, cinnamon, nutmeg, brown sugar, t, hot peppers, garlic, scallions, shallot, lime juice, t, olive oil, t, mango salsa, mango, red onion, t, t, lime juice, salt

Taken from www.epicurious.com/recipes/member/views/island-jerk-chicken-50175149 (may not work)