Jamaican Jerk Chicken

• 1 tablespoon allspice ground
• 1 tablespoon thyme dried
• 1 1/2 teaspoon cayenne pepper
• 1 x black pepper freshly ground
• 1 1/2 teaspoon sage ground
• 3/4 teaspoons nutmeg ground
• 3/4 teaspoons cinnamon ground
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon sugar
• 1/4 cup vegetable oil olive
• 1/4 cup soy sauce, tamari
• 3/4 cups vinegar white
• 1/2 cup oranges juice
• 1 each limes juice
• 1 each scotch bonnet chile peppers scotch bonnet pepper, seeded, finely chopped
• 1 cup onions chopped
• 3 each onions green, finely chopped
• 4 each chicken breasts, 6-8 oz each, trimmed of fat

1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
2. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
3. Add the scotch bonnet pepper, onion, and green onions and mix well.
4. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
5. Preheat an outdoor grill.
6. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
7. While grilling, baste with the marinade.
8. Heat the leftover marinade and serve on the side for dipping.
9. NOTE: This recipe is not as hot as you would find in Jamaica.
10. For that authentic flavor, double the quantity of dry spices.

allspice ground, thyme, cayenne pepper, black pepper, sage ground, nutmeg ground, cinnamon ground, salt, garlic, sugar, vegetable oil olive, soy sauce, vinegar white, oranges juice, limes juice, scotch bonnet chile peppers, onions, onions green, chicken breasts

Taken from recipeland.com/recipe/v/jamaican-jerk-chicken-2479 (may not work)