Jamaican Jerk Chicken

• 2 tablespoons ground allspice
• 2 tablespoons dried thyme
• 3 teaspoons chili flakes
• 3 teaspoons ground pepper
• 3 teaspoons ground sage
• 1 12 teaspoons ground nutmeg
• 1 12 teaspoons ground cinnamon
• 2 tablespoons salt
• 3 tablespoons garlic powder
• 2 tablespoons sugar
• 12 cup olive oil
• 12 cup soy sauce
• 1 cup vinegar
• 14 cup lime juice
• 1 cup orange juice
• 1 12 cups chopped onions
• 1 -2 scotch bonnet pepper
• 12 single boneless skinless chicken breasts

1. Combine dry ingredients and Slowly whisk in oil, soy sauce, orange and lime juices.
2. Stir in onions and peppers - Add chicken and marinade for 12 to 24 hours.
3. Boil remaining sauce on stovetop and use as basting sauce on BBQ Sauce can also be used over rice and lintel mix.
4. We like to grill the chicken breasts on a charcoal BBQ for extra flavor, but you can also bake them.

ground allspice, thyme, chili flakes, ground pepper, ground sage, ground nutmeg, ground cinnamon, salt, garlic, sugar, olive oil, soy sauce, vinegar, lime juice, orange juice, onions, scotch, chicken breasts

Taken from www.food.com/recipe/jamaican-jerk-chicken-83215 (may not work)