Jamaican Jerked Chicken

• 1 1/2 c. soy sauce
• 1 c. freshly squeezed lime juice
• 1 c. thinly sliced fresh ginger
• 1/2 c. chopped fresh garlic
• 4 green onions, trimmed and roughly cut
• 2 jalapeno peppers, seeded
• 1 c. apple cider vinegar
• 1/2 to 3/4 c. brown sugar
• 1/2 c. Crisco oil
• 1/2 c. ground allspice
• 2 Tbsp. light molasses
• 2 tsp. cinnamon
• 2 tsp. freshly chopped thyme or 1/2 tsp. dried
• 1 tsp. pepper
• 1/2 tsp. ground nutmeg
• 1/2 tsp. cloves
• 16 to 24 chicken thighs (about 6 lb., remove skins)

1. Put soy sauce, lime juice, ginger, garlic, onions and peppers in food processor bowl.
2. Puree until smooth.
3. Transfer to mixing bowl.

soy sauce, freshly squeezed lime juice, ginger, fresh garlic, green onions, peppers, apple cider vinegar, brown sugar, crisco oil, ground allspice, light molasses, cinnamon, freshly chopped thyme, pepper, ground nutmeg, cloves, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441296 (may not work)