Grill Jerk Chicken - a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You'll want to make this all year round!
In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, maggi/bouillon, brown sugar, garlic, nutmeg. allspice, fresh ginger ,ground pepper and Liquid . Pulse for about 30 seconds until blended.
Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves.
In a small sauce pan simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.