Ingredients:
• 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 habanero peppers, chopped
Place chicken, lime juice and water in a medium sized bowl. Place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper in onions, green onions, garlic and habanero peppers and vegetable oil in food processor. Pour the blended marinade into the bowl with the chicken. Save a small portion of the marinade to be used during cooking. Place chicken and “jerk” marinade in the refrigerator for a minimum of 3 hours. Lastly, prepare your “jerk” chicken in the oven or on the grill.
