Jerked Chicken Kabobs

• 1 cup fresh orange juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 3 cloves garlic
• 3 green onions, chopped
• One 2-inch piece fresh ginger, peeled
• 1 lime, juiced
• 1 red onion, chopped
• 1 Scotch bonnet pepper
• Salt and freshly ground black pepper
• 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• Mango Salsa, recipe follows
• 3 tablespoons fresh lime juice
• 2 tablespoons brown sugar
• 1 tablespoon minced ginger
• 1/2 teaspoon hot sauce
• 2 green onions, diced
• 1 English cucumber, diced
• 1 mango, diced

1. In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth.
2. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag.
3. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours.
4. Heat the grill to medium-high.
5. Skewer the chicken pieces and grill on one side for about 5 minutes.
6. Flip and grill the other side until cooked through and grill marks appear.
7. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
8. In a medium bowl, combine the lime juice, sugar, ginger and hot sauce.
9. Mix thoroughly and add the green onions, cucumber and mango.
10. Toss and refrigerate for 1 hour.

orange juice, extravirgin olive oil, soy sauce, thyme, ground allspice, ground cinnamon, ground nutmeg, garlic, green onions, fresh ginger, lime, red onion, scotch, salt, chicken breasts, mango salsa, lime juice, brown sugar, ginger, hot sauce, green onions, cucumber, mango

Taken from www.foodnetwork.com/recipes/guy-fieri/jerked-chicken-kabobs-recipe.html (may not work)