Secret's Wild Orchid Caribbean Jerk Chicken

I made a double batch of this for dinner tonight and it was fantastic. I kept the seeds out of the scotch bonnet peppers so the heat was light for a few sensitive palates.
LINK


Ingredients

1 tbs ground allspice
1tbs dried thyme
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tbs salt
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbs garlic powder or fresh
1 tbs sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice (or pineapple)
1 lime juiced
1 scotch bonnet pepper (habanero)
3 green onions--finely chopped
1 cup onion---finely chopped
4-6 chicken breasts (you can use the whole chicken or which ever type you prefer)

I used an immersion blender instead of traditional and it worked really well. I also pounded the chicken breasts thin for more even cooking to 150 degrees internal. Nearly everyone overcooks their chicken going to 165 or more for white meat, don't fall into that trap. Once you cook chicken to 150, you will never go back.

Really good depth of flavor, 10/10.