Jerk Chicken

• Chicken:
• 1/3 cup diced yellow onion
• 1/4 cup finely chopped green onions
• 2 tablespoons cider vinegar
• 2 teaspoons brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 2 garlic cloves, chopped
• 1 habanero pepper, quartered
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• Cooking spray
• Plantains:
• 2 soft black plantains (about 1 pound)
• 1/2 cup light coconut milk
• 1 tablespoon butter
• 1/4 teaspoon salt

1. To prepare chicken, combine first 10 ingredients in a food processor; pulse 30 times or until finely chopped. Spoon onion mixture into a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done.
4. To prepare plantains, peel plantains, and cut into 1-inch pieces. Cook plantains in boiling water 20 minutes or until tender; drain. Combine plantains, coconut milk, butter, and 1/4 teaspoon salt in a medium bowl; mash to desired consistency. Place 1/3 cup plantain mixture on each of 6 plates, and top each serving with 1 chicken breast half.
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chicken, yellow onion, green onions, cider vinegar, brown sugar, thyme, freshly ground black pepper, ground allspice, ground nutmeg, garlic, pepper, skinless, salt, cooking spray, plantains, black plantains, light coconut milk, butter, salt

Taken from www.myrecipes.com/recipe/jerk-chicken-0 (may not work)