Easy Jamaican Jerk Chicken

This is some flavorful chicken, folks. It just takes a few minutes to whip up a tasty marinade and then you can go about your day while your chicken soaks. A quick sear in the skillet and a bake in the oven later and you have a really delightful meal. Next time I think I'll just have my husband throw it on the grill.  I served this with the tomato party salad (coming soon to a blog near you) and some roasted green beans, and we had a delicious outdoor meal (along with a lovely sauvignon blanc) while the kids ran like banshees in the yard, and eventually, the rain. After you have enough sauvignon blanc (ok, and maybe some chardonnay) you really don't care if your kids stay up late and dance in the rain.

Easy Jamaican Jerk Chicken

-adapted from thewanderlustkitchen.com

-2 cups coarsely chopped green onions
-½ cup coarsely chopped onion
-2 tablespoons white vinegar
-1 tablespoon low sodium soy sauce
-1 tablespoon canola oil
-2 teaspoons salt
-2 teaspoons thyme
-1 teaspoon brown sugar
-2 teaspoons ginger
-1 teaspoon allspice
-¼ teaspoon nutmeg
-¼ teaspoon pepper
-⅛ teaspoon cinnamon
-2 garlic cloves, peeled
-1 or 2 Scotch bonnet or habanero peppers, seeded (no way was I using these. I just used 1 large jalapeno. If you want it crazy spicy use the habanero, otherwise toss in a jalapeno or two and call it good)
-1 Tablespoon canola oil for cooking chicken
-2 pounds boneless, skinless chicken breast

Food process all above ingredients except 1 T oil for cooking chicken and the chicken (duh). Marinate chicken for at least 4 hours, preferably all day. Heat the 1 T oil in skillet and sear chicken on both sides until browned, then transfer to a lined baking sheet and bake at 375 for 30 minutes. Alternately, grill.