Island Jerk Chicken

• 3/4 cup water
• 4 green onions, chopped
• 2 tablespoons canola oil
• 1 tablespoon hot pepper sauce
• 4 teaspoons ground allspice
• 3 garlic cloves, minced
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 4 boneless skinless chicken breast halves (4 ounces each)

1. In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature.
2. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting.
3. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170u0b0, basting occasionally with reserved marinade.

water, green onions, canola oil, hot pepper, ground allspice, garlic, ground cinnamon, salt, ground nutmeg, chicken breast halves

Taken from www.tasteofhome.com/recipes/island-jerk-chicken/ (may not work)