Jamican Jerk Chicken

• 14 cup vinegar
• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 12 teaspoons ground allspice
• 1 12 teaspoons dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon dried sage
• 1 teaspoon sugar
• 12 teaspoon ground nutmeg
• 12 teaspoon ground cinnamon
• 1 onion, medium
• 1 garlic clove
• 2 boneless skinless chicken breasts

1. Combine first 13 ingredients in a large bowl.
2. Stir well.
3. Peel and finely chop the onion and garlic and add them to the bowl.
4. Cut the chicken breast into strips 1/2 inch by 2 inches.
5. Add the chicken to the bowl.
6. Stir carefully to ensure all chicken is covered.
7. Cover and refrigerate for at least 15 minutes or up to 2 hours.
8. Preheat the broiler.
9. Make sure the top rack is in the highest position, just under the broiling unit.
10. Lift the chicken pieces from the marinade and place them on a rack in a roasting pan.
11. The rack lets the juices drip into the pan, allowing the chicken to be grilled rather than half-boiled in the marinade.
12. Put the pan under the broiler, and broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown.
13. While the chicken is broiling, boil the leftover marinade in a small pot for 2 to 3 minutes.
14. Serve the heated marinade as a dipping sauce or as a sauce for the rice.

vinegar, orange juice, lemon juice, olive oil, soy sauce, ground allspice, thyme, cayenne pepper, black pepper, sage, sugar, ground nutmeg, ground cinnamon, onion, garlic, chicken breasts

Taken from www.food.com/recipe/jamican-jerk-chicken-378488 (may not work)