Jamaican Jerk Chicken

Ingredients:
1 Tbsp. ground Allspice
1 Tbsp. dried Thyme
1 Tbsp. Cayenne Pepper
1 Tbsp. fresh ground Black Pepper
3/4 Tsp. Nutmeg
3/4 Tsp. Cinnamon
2 Tbsp. minced Garlic
1 Tbsp. Sugar
1/4 C. Olive Oil
1/4 C. Soy Sauce (low sodium)
3/4 C. White Vinegar
1/2 C. Orange Juice (no sugar added)
1 Lime squeezed or 2 Tbsp. Lime Juice
2 Habanero Peppers
5 Scallions, finely chopped
1 C. White Onion, finely chopped
4 Chicken Breasts
Brown Rice & Black Beans

Directions:
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Habanero pepper, onions, and mix well. Add the chicken breasts, cover and marinate for 4 (or more) hours.
Pour into large Pyrex pan. Cook at 350 for 45 minutes or until chicken is cooked through. Serve with brown rice and black beans.

I also served it with veggies - zucchini, mushrooms and peppers - saute the veggies in the jerk sauce.

Adapted from Diana's Kitchen.