Jerk Chicken

2 Cups finely chopped scallion
2 Scotch Bonnet or habanero chilies, seeded and minced (wear rubber gloves) or use 1 Tbsp Hot Pepper sauce.
2 Tbsp lite Soy Sauce
2 Tbsp fresh lime juice
5 tsp ground allspice
3 tsp dry mustard
2 Bay leaves, center rib discarded and leaves crumbled.
2 garlic cloves, chopped
1 tsp salt
2 tsp sugar
1 1/2 tsp dried thyme, crumbled
1 tsp cinnamon
5 chicken breasts
5 chicken thighs

Make the marinade. In a food processor or blender puree all ingredients except chicken. Place chicken in a bag and cover with marinade, coating well. Place in refrigerator for 24 hours, turning chicken over periodically.
Pour marinade off and grill chicken 10-15 minutes on each side.

If you have ever been to Jamaica and had 'jerk', you will love this chicken.
Cut back on hot peppers or hot pepper sauce if you want it to be less spicy.
You could use skinless chicken, but the flavor won't be quite the same.
"Yeh, Mon"


Number of Servings: 10

Recipe submitted by SparkPeople user JAMIE65.