Ingredients

• 6 skinless , boneless chicken breast halves - cut into chunks
• 1 cup water
• 4 limes , juiced
• 2 tablespoons vegetable oil
• 2 teaspoons ground allspice
• 2 teaspoons dried thyme
• 1.5 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 teaspoon ground ginger
• 0.5 teaspoons ground nutmeg
• 2 onions , chopped
• 1.5 cups chopped green onions
• 2 habaneros peppers , chopped
• 6 cloves garlic , chopped

Instructions

1. 1 Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
2. 2 Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
3. 3 Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

Nutrition per serving