Barbecued Jerk Chicken

• 6 green onions, chopped
• 2 large cloves garlic
• half small hot red pepper, seeded
• 3 tbsp. each orange juice and soy sauce
• 1 tbsp. each vegetable oil and cider vinegar
• 1/2 tsp. each dried thyme and ground allspice
• 1/4 tsp. each ground cinnamon and ginger
• 1/4 tsp. each curry powder and nutmeg
• 1/4 tsp. each salt and pepper
• 3 lbs. chicken pieces, skinned

In food processor, puree together onions, garlic, hot pepper, orange juice, soy sauce, oil, vinegar, thyme, allspice, cinnamon, ginger, curry powder, nutmeg, salt and pepper. Place chicken in shallow dish. pour marinade over top turning to coat well. Cover and marinate in refrigerator for at least 6 hours or for up to 24 hours, turning occasionally.

Reserving marinade, place chicken, meaty side down, on greased grill over medium heat; close lid and cook for 20 minutes, turning occasionally and basting with marinade. Cook for 10 minutes longer or until juices run clear when chicken is pierced. Makes 4 servings.

per serving about 322 cal. 45 g pro. 12 g total fat (3 g. sat. fat)