Categories: Chicken

Ingredients

• 4 chicken breasts
• 1/2 cup vegetable oil
• 1 medium onion, chopped
• 2 scallions, chopped
• 1 large Scotch Bonnet chili pepper, stemmed and seeded
• 1 tbsp grated ginger
• 3 garlic cloves, chopped
• 1 tbsp chopped thyme
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• pinch ground cloves
• 1 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh lime juice
• chopped scallions for garnish

Directions

1. Pierce chicken all over with fork and place in shallow baking dish. In a food processor, combine remaining ingredients and puree until almost smooth. Pour mixture over chicken and rub it in. Cover and refrigerate, turning occasionally for 24-48 hrs.

2. Heat a grill to medium. Remove chicken from marinade and pat dry with paper towels. Grill until cooked through, about 5 minutes a side. Garnish with scallions.

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