Spicy Jerk Chicken

• 2 teaspoons dried thyme
• 1 teaspoon ground allspice
• 1 onion, peeled and quartered (about 1/2 pound)
• 8 garlic cloves, peeled
• 2 serrano chiles, seeded
• 2 tablespoons fresh lime juice
• 8 chicken thighs, skinned (about 3 pounds)
• Cooking spray
• 2 teaspoons olive oil
• 3/4 cup uncooked jasmine rice
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 2 1/2 cups (1/2-inch) cubed peeled sweet potato
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup Pickapeppa sauce, optional
• 4 lime wedges

1. Combine first 5 ingredients (thyme through chiles) in a food processor; process until finely chopped. Remove 1/4 cup of the chile mixture and set aside. Add lime juice to food processor; process until smooth.
2. Arrange chicken in a large shallow dish. Spread lime juice mixture over chicken. Cover and marinate in refrigerator 4 hours.
3. Preheat broiler.
4. Place chicken on a broiler pan coated with cooking spray; broil 15 minutes on each side or until done.
5. While chicken broils, prepare rice mixture. Heat oil in a large saucepan over medium-high heat. Add reserved 1/4 cup chile mixture; saute 2 minutes. Stir in rice. Add broth; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in sweet potato; cook 10 minutes. Stir in beans; cook 3 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Drizzle with Pickapeppa sauce, if desired. Garnish with lime wedges.
6. Note: Made from cane vinegar aged in oak barrels, Pickapeppa sauce is a sweet and sour, mild hot-pepper sauce from Jamaica.

thyme, ground allspice, onion, garlic, serrano chiles, lime juice, chicken, cooking spray, olive oil, jasmine rice, chicken broth, black beans, pickapeppa sauce, lime wedges

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