Jerk Chicken

Ingredients

• 1 tablespoon brown sugar 
• 1  habanero chili pepper 
• 1 teaspoon thyme leaves fresh chopped
• 1 teaspoon garlic chopped
• 0.3 teaspoon ground allspice 
• 2 tablespoons soya sauce low-sodium
• 0.5 cup onion chopped
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon sesame oil 
• 8 ounce skinned 

Equipment

• food processor
• bowl
• knife
• grill
• ziploc bags

Directions

1. Position knife blade in food processor bowl; add first 9 ingredients. Pulse 12 times, scraping sides of processor bowl once.
2. Place 1/3 cup onion mixture in a heavy-duty, zip-top plastic bag; reserve remaining onion mixture.
3. Add chicken to bag; seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally.
4. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350 to 400).
5. Place chicken and thyme sprigs, if desired, on rack; grill, covered, 4 minutes on each side or until chicken is done. Discard thyme sprigs.
6. Serve chicken with reserved onion mixture.