Jerk Chicken

• 1/2 cup chopped onion
• 1 tablespoon brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped garlic
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground allspice
• 1 Scotch Bonnet or habanero chili pepper
• 2 (4-ounce) skinned, boned chicken breast halves
• Vegetable cooking spray
• Fresh thyme sprigs (optional)

1. Position knife blade in food processor bowl; add first 9 ingredients. Pulse 12 times, scraping sides of processor bowl once. Place 1/3 cup onion mixture in a heavy-duty, zip-top plastic bag; reserve remaining onion mixture. Add chicken to bag; seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally.
2. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350u0b0 to 400u0b0). Place chicken and thyme sprigs, if desired, on rack; grill, covered, 4 minutes on each side or until chicken is done. Discard thyme sprigs. Serve chicken with reserved onion mixture.

onion, brown sugar, soy sauce, red wine vinegar, thyme, garlic, sesame oil, ground allspice, scotch, vegetable cooking spray, thyme

Taken from www.myrecipes.com/recipe/jerk-chicken (may not work)