Name: Jamaican Jerk Chicken
Ingredients: 6 skinless, boneless chicken breast halves - cut into chunks; 1 cup water; 4 limes, juiced; 2 tablespoons vegetable oil; 2 teaspoons ground allspice; 2 teaspoons dried thyme; 1.5 teaspoons ground black pepper; 1 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon ground ginger; 0.5 teaspoon ground nutmeg; 2 onions, chopped; 1.5 cups chopped green onions; 2 habanero peppers, chopped; 6 cloves garlic, chopped

Ingredients

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

Steps

Put the chicken into a medium bowl, cover with the water and lime juice and leave aside.
Blend the oil, allspice, thyme, black pepper, salt, brown sugar, ginger and nutmeg together in a blender until combined. Add the onions, green onions, habanero peppers and garlic, then blend until nearly smooth.
Add most of the blended marinade to the chicken, keeping a small amount to baste it during cooking. Stir to coat the chicken thoroughly, cover the bowl and refrigerate to marinate for at least 2 hours.
Heat an outdoor grill to medium and lightly oil its grate.
Grill the chicken slowly, turning frequently and basting often with the reserved marinade. Cook until the center is no longer pink and the juices are clear. Check the center with an instant-read thermometer; it must register at least 165 degrees F (74 degrees C).