Jamaican Jerk Chicken

Name: Jamaican Jerk Chicken
Total time: 170
Yield: 6
Ingredients: 6 skinless, boneless chicken breast halves - cut into chunks; 1 cup water; 4 limes, juiced; 2 tablespoons vegetable oil; 2 teaspoons ground allspice; 2 teaspoons dried thyme; 1.5 teaspoons ground black pepper; 1 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon ground ginger; 0.5 teaspoon ground nutmeg; 2 onions, chopped; 1.5 cups chopped green onions; 2 habanero peppers, chopped; 6 cloves garlic, chopped

Recipe by Yardie from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

6 servings

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6 skinless, boneless chicken breast halves - cut into chunks
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1 cup water
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4 limes, juiced
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2 tablespoons vegetable oil
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2 teaspoons ground allspice
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2 teaspoons dried thyme
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1.5 teaspoons ground black pepper
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1 teaspoon salt

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1 teaspoon brown sugar
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1 teaspoon ground ginger
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0.5 teaspoon ground nutmeg
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2 onions, chopped
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1.5 cups chopped green onions
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2 habanero peppers, chopped
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6 cloves garlic, chopped

Instructions

Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).