Jamaican Jerk Chicken


1/2 Lime

1 Onion Chopped

1/2 cup Green Onion

1 tsp. Dried Thyme

1 tsp. Salt

2 tsp. Sugar

2 tsp. Allspice

1/2 tsp. Cinnamon

4 Habaneros

1/2 tsp. Nutmeg

1 tsp. Pepper

2 tbs. Soy Sauce

1 tbs. Vinegar

1 tbs. Oil

5 Cloves Garlic

1 1/2 Chicken Bone in/Skin on with slashes cut into skin

Juice lime into tray with chicken salt & pepper. Reserve until marinade is made.

Combine the rest of the ingredinets into blender puree.

Drain juice on chicken and then cover marinade massaging into slash marks. Marinade at least 4 hours in fridge over night preferred.

Remove chicken prior to grilling allow to acclimate to room temp. Grill on high slightly blackening chicken.

Serve with Rice, Corn, Black Beans, Pepper & Jicima salad, and ice cold beers.