Jamaican Chicken

• 1 cup water
• 5 slices fresh ginger to 6 slices
• 2 chili peppers dried, crumbled
• onion chopped
• 1 cup white wine vinegar
• 1 tablespoon pepper sauce see * Note
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• 1 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts cubed

1. In a blender, combine the water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth. Pour the marinade into a large bowl. Add the chicken and stir to coat well. Cover and refrigerate for 4 to 5 hours, stirring occasionally.
2. Thread the meat onto metal skewers. Reserve the marinade, transfer to a saucepan and bring to a full boil. Keep warm over low heat. Grill or broil the chicken, until cooked through, about 5 minutes per side. Serve the boiled marinade as a sauce.

water, ginger, chili peppers, onion, white wine vinegar, pepper sauce, thyme, ground allspice, freshly ground black pepper

Taken from www.yummly.com/recipe/Jamaican-Chicken-1663917 (may not work)