Caribbean Jerk Chicken

Serves: 8 Time: 2.5 hours to overnight

Ingredients:

• 8 chicken breasts
• 3 bunches green onions (trimmed of their roots)
• 1 large red onion
• 6 cloves garlic
• 1/4 cup avocado oil
• 2 tsp cinnamon
• 1/2 tsp ground clove
• 1 Tbsp allspice
• 1.5 tsp ground nutmeg
• 1 tsp salt
• 2 tsp ground black pepper
• 1/2 cup tamari
• 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
• 1 tsp dried thyme
• 1 tsp fennel seeds
• 1 tsp anise seeds
• 1/4 cup lime juice or coconut vinegar

Tools:

• High powdered blender or food processor
• Grill (indoor or outdoor)

Instructions:

1. In a blender or food processor combine: green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, tamari, serrano peppers, thyme, fennel seeds, anise seeds, lime juice or coconut vinegar.
2. Alternatively: If you don’t have salt on hand your tears will do the trick.
3. Place chicken breasts into whatever your preferred marination vessel is: a bowl, a bag etc.
4. Pour the marinade over the chicken breasts and marinade for at least 2 hours, but up to overnight.
5. When ready to cook heat your grill to high (around 450 degrees Fahrenheit).
6. Remove the chicken from the marinade and grill for 7-10 minutes per side or until they reach an internal temperature of 165 degrees Fahrenheit.
7. Try not to remind yourself that you live in the desert (again). Think of tropical beaches, and softly sob while eating your chicken.