I'm a fan of Jerk Chicken so decided to make this recipe from another Christmas gift- The Best of Cooking Light. Thanks to my mini food processor it didn't take long to make and then it marinated in the fridge the rest of the day. The marinade should be scraped off before grilling. The results were nice but it didn't have as much kick as the other Jerk Chicken I've made though maybe I'm being too hard on myself as the friends who ate it with me said they would make it again.

Recipe:
In a food processor chop 1/3 c. yellow onion, 1/4 c. green onions, 2 T cider vinegar, 2 t. brown sugar, 1 t. dried thyme, 1 t. black pepper, 3/4 t. allspice, 1/2 t. nutmeg, 2 garlic cloves, 1 habanero pepper (though I used leftover pickled halapenos for the kick which maybe it where I went wrong).

Put the marinade in a bag with chicken and turn in fridge every so often if you can. When you're ready to cook- season with salt and throw on the grill.