Caribbean Jerk Chicken

4 to 6 chicken breasts or chicken thighs

1 T. ground allspice

1 T. dried thyme

1 1/2 t. cayenne pepper

1 1/2 t. freshly ground black pepper

1 1/2 t. ground sage

3/4 t. ground nutmeg

3/4 t. ground cinnamon

2 T. crushed garlic

1 T. sugar

1/4 c. olive oil

1/4 c. soy sauce

3/4 c. white vinegar

1/2 c. orange juice

juice of 1 lime

1 Scotch bonnet (habanero) chili pepper

3 green onions, finely chopped

1 c. onion, finely chopped

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 chili pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat your grill.

Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.