Jerk Chicken

Ingredients

• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 tablespoon brown sugar
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 5 cloves garlic
• 2 habanero peppers
• 1 (5-pound) chicken, skin on, cut into 10 pieces
• 1 cup lime juice

Directions

Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 350 degrees F.

Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.