Jamaican Jerk Chicken

Very flavourful recipe. I've served this to more than 20 people and only 1 didn't like it. The scotch bonnet peppers are very hot, hotter if you leave the seeds in. You can use jalapeños if you don't like their taste.

• Ready In: 1 hr
• Serves: 6
• Yields: 12 breasts, no skin

Ingredients

• 2  tablespoons ground allspice
• 2  tablespoons dried thyme
• 3  teaspoons  chili flakes
• 3  teaspoons ground pepper
• 3  teaspoons ground sage
• 1 1⁄2 teaspoons ground nutmeg
• 1 1⁄2 teaspoons ground cinnamon
• 2  tablespoons salt
• 3  tablespoons garlic powder
• 2  tablespoons sugar
• 1⁄2 cup olive oil
• 1⁄2 cup soy sauce
• 1  cup vinegar
• 1⁄4 cup lime juice
• 1  cup  orange juice
• 1 1⁄2 cups  chopped onions
• 1 -2  scotch bonnet pepper
• 12  single boneless skinless chicken breasts

Directions

1. Combine dry ingredients and Slowly whisk in oil, soy sauce, orange and lime juices.
2. Stir in onions and peppers - Add chicken and marinade for 12 to 24 hours.
3. Boil remaining sauce on stovetop and use as basting sauce on BBQ Sauce can also be used over rice and lintel mix.
4. We like to grill the chicken breasts on a charcoal BBQ for extra flavor, but you can also bake them.