Jamaican Jerk Chicken

• 1/2 cup chopped green onions
• 2 habanero chile peppers, seeded and chopped*
• 2 garlic cloves, pressed
• 1 tablespoon chopped fresh or 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 3 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon orange juice
• 1 teaspoon vegetable oil
• 1 (4-pound) whole chicken, cut up**

1. Combine first 13 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 24 hours.
2. Remove chicken from marinade, discarding marinade.
3. Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange chicken over empty side, and grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 25 minutes. Place chicken in a 13- x 9-inch baking dish.
4. Bake, covered, at 350u0b0 for 30 minutes or until done.
5. *1 tablespoon habanero hot sauce may be sustituted for habanero chile peppers.
6. **4 pounds chicken pieces may be sustituted for whole chicken.

green onions, chile peppers, garlic, thyme, salt, ground nutmeg, ground allspice, ground cinnamon, pepper, red wine vinegar, lime juice, orange juice, vegetable oil, chicken

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