Jamaican Jerk Chicken!

In honor of our mission trip to Kingston, Jamaica, I’m sharing this Jamaican Jerk chicken recipe. Unusual spices like allspice, cinnamon, and thyme make Jamaican Jerk delicious. To continue the Jamaican theme serve it with rice and ripe, sliced mango (even in the ghettos of Kingston there are mango trees that drop the juiciest fruit I have ever tasted).
Enjoy!
INGREDIENTS:

1 tbs. Ground allspice
1 tbs. Dried thyme
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Ground sage
3/4 tsp. Ground nutmeg
3/4 tsp. Ground cinnamon
2 tbs. Salt
2 tbs. Garlic powder
1 tbs. Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz)trimmed of fat
METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.