Peaches' Jerk Chicken

• 1 medium yellow onion, chopped
• 3 green onions, chopped
• 3 garlic cloves
• 2 tablespoons lime juice
• 2 tablespoons distilled white vinegar
• 3 Scotch bonnet or habanero chiles, coarsely chopped (wear gloves to protect hands)
• 4 teaspoons ground allspice
• 1 tablespoon fresh thyme leaves
• 1 tablespoon coarsely ground pepper
• 1 teaspoon kosher salt
• 1 teaspoon nutmeg
• 1/2 cup soy sauce
• 1 tablespoon vegetable oil
• 1 chicken (about 4 lbs.), quartered and rinsed; or use chicken pieces
• Lime wedges

1. In a food processor, whirl yellow and green onions, garlic, lime juice, vinegar, chiles, allspice, thyme, pepper, salt, and nutmeg into a paste. With motor running, add soy sauce and oil. Put chicken in a deep bowl, add marinade, and turn to coat. Chill, covered, turning occasionally, at least 4 hours or until next day.
2. About 30 minutes before cooking, remove chicken from refrigerator. Heat a charcoal, gas, or stove-top grill to medium (about 375u0b0). Lift chicken from marinade and grill, turning every 5 minutes, until well browned and cooked through, about 35 minutes (20 to 35 for individual pieces). Serve with lime wedges.

yellow onion, green onions, garlic, lime juice, white vinegar, scotch, ground allspice, thyme, ground pepper, kosher salt, nutmeg, soy sauce, vegetable oil, chicken, wedges

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