Jamaican Jerk Chicken

Ingredients

• 1 teaspoon brown sugar 
• 2 teaspoons thyme leaves dried
• 6 cloves garlic chopped
• 1.5 cups green onions chopped
• 2 teaspoons ground allspice 
• 1 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 1.5 teaspoons ground pepper black
• 4  juice of lime juiced
• 2  onions chopped
• 2  habanero peppers chopped
• 1 teaspoon salt 
• 6  chicken breast halves boneless skinless cut into chunks
• 2 tablespoons vegetable oil 
• 1 cup water 

Equipment

• food processor
• bowl
• blender
• grill

Directions

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.