Jerk Chicken

• 1 lb. chicken breasts without skin
• 1 tsp. whole cloves
• 1 tsp. peppercorns
• 1/2 cup cider vinegar
• 1/2 cup soy sauce
• 2 tbsp. olive oil
• 1/4 cup red wine
• 1/4 cup brown sugar
• 1 lg. Spanish onion, chopped
• 1/4 cup chopped scallions
• 1 tbsp. chopped jalapeno
• 1/2 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• 1 tsp. thyme
• 1/4 tsp. white pepper
• 1/4 cup lime juice

1. First, prepare the marinade.
2. Crush whole cloves and peppercorns in a spice grinder or coffee grinder.
3. (Blender might work, too).
4. Combine with all other ingredients, except chicken in a blender or food processor.
5. Blend until the marinade is thick and smooth, with no chunks in it.
6. Place the chicken in a non-metal container.
7. A glass bowl is good; so are ziplock bags.
8. Pour the marinade over the chicken.
9. Marinate, refrigerated, for 8 hours or overnight.
10. Remove the chicken from the marinade.
11. Discard the marinade.
12. Cook the chicken on a grill 6 minutes on each side, or until there is no trace of pink inside.
13. Or, cook in a lightly-oiled cast iron pan over high heat.
14. (You could broil it in the oven, too.)
15. Slice into strips before serving, if you wish.

chicken breasts without skin, whole cloves, peppercorns, cider vinegar, soy sauce, olive oil, red wine, brown sugar, spanish onion, scallions, jalapeno, ground allspice, ground nutmeg, thyme, white pepper, lime juice

Taken from www.foodgeeks.com/recipes/16461 (may not work)