Jamaican Jerked Chicken - cooking recipe

Ingredients

1 1/2 c. soy sauce
1 c. fresh squeezed lime juice
1 c. thinly sliced fresh ginger
1/2 c. chopped fresh garlic
4 green onions, trimmed and roughly cut
2 jalapeno peppers, seeded
1 c. apple cider vinegar
1/2 to 3/4 c. dark brown sugar
1/2 c. Crisco oil
1/4 c. ground allspice
2 Tbsp. light molasses
2 tsp. cinnamon
2 tsp. fresh chopped thyme or 1 tsp. dried thyme
1/2 tsp. each nutmeg, cloves, black pepper and cayenne

Preparation

Place soy sauce, lime juice, ginger, garlic, onions and peppers in food processor.
Puree until smooth.
Transfer to mixing bowl.
Stir in vinegar, brown sugar, Crisco, allspice, molasses, cinnamon, thyme, pepper, nutmeg and cloves.
Let stand 30 minutes.
Adjust seasonings with soy sauce, lime juice and brown sugar.
Marinade should be spicy, gingery, mildly hot and slightly sweet and sour.
Place 16 to 24 chicken thighs with skin removed in large resealable plastic bag.
Pour marinade over chicken.
Seal bag.
Refrigerate 2 days.
Turn occasionally. Grill or broil; turn frequently to avoid charring.