Jerk Chicken

(Courtesy of Paula Deen)

Ingredients:
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 tsp. salt
2 tsp. dried thyme
1 tsp. ground ginger
1 Tbsp. brown sugar
1 1/2 tsp. ground black pepper
2 Tbsp. vegetable oil
2 c. chopped onions
5 cloves garlic
2 habanero peppers
1 (5 lb.) chicken, skin on, cut into 10 pieces
1 c. 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.

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 45-55 minutes or until cooked through and the juices run clear when pierced with a fork.

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