Jerk Chicken Thighs with Tropical Chutney

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Jerk Chicken:

2 tablespoons ground allspice

2 tablespoons brown sugar 

2 tablespoons garlic powder 

1 tablespoon onion powder 

1 tablespoon kosher salt

1 teaspoon ground cumin 

1/2 teaspoon ground ginger 

1/2 teaspoon ground nutmeg 

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon cayenne

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1 cup orange juice

4 tablespoons olive oil 

3 pounds boneless, skinless chicken thighs (8 to 10 thighs) 

Tropical Chutney:

1/4 cup red wine vinegar

1/4 cup honey 

1/4 teaspoon ground coriander 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1 cup medium-diced mango 

1 cup medium-diced papaya 

1 cup medium-diced pineapple 

2 cloves garlic, chopped 

1 jalapeno, small-diced 

1 teaspoon chopped fresh ginger

Kosher salt and freshly ground black pepper