Jamaican Jerk Chicken

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 scotch bonnet peppers, chopped

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.

Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil grate.

Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready in: 3 Hours 20 Minutes

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