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

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)
1 tsp
salt
2 tsp
sugar
1 tsp
ground allspice
tsp
nutmeg
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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