Jerk Chicken

Jerk Chicken

I don't know how authentic this is but it tastes really good. It has a decent kick but it isn't too spicy.

1	onion, quartered
4	green onions, green and white parts, roughly chopped
½	jalapeno, seeds and all. Cut the stem off and slice the jalapeno in half length ways. (remove the seeds and white ribs in the jalapeno for mild Jerk)
2 tsp	fresh thyme (or 1 tsp dried thyme)
1½ tsp	salt
2 tsp	sugar
1 tsp	ground allspice
½ tsp	nutmeg
½ tsp	ground cinnamon
1 tsp	black pepper
3 tbl	soy sauce
1 tsp	canola oil
1 tsp	vinegar (cider or white)
1 to 2 lbs	chicken, whatever parts you want

Put everything but the chicken in a food processor and process on low speed for 1 minute. It will make a soupy mess. Place the chicken in a plastic container or glass baking dish and cover with the marinade. Cover the container with its lid or with plastic wrap and refrigerate overnight. The next day take the chicken out, leaving as much of the Jerk marinade on it as possible, and grill over a medium hot fire.

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