Ingredients
* 1 tablespoon ground nutmeg
* 1 tablespoon ground allspice
* 1 tablespoon cinnamon stick
* 1 red onion, chopped
* 3 green onions, chopped
* 1/4 cup extra-virgin olive oil
* 1 cup freshly squeezed orange juice
* 1/4 cup soy sauce
* 1/4 cup fresh thyme sprigs
* 1 lime, juiced
* 3 garlic cloves
* 1 Scotch bonnet pepper
* 1 (2-inch) piece fresh ginger, peeled
* Salt
* Pepper
* 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
* Mango Salsa, recipe follows
Directions
In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.
Mango Salsa:
* 2 tablespoons brown sugar
* 3 tablespoons freshly squeezed lime juice
* 1/2 teaspoon hot sauce
* 1 tablespoon minced ginger
* 1 mango, diced
* 1 English cucumber, diced
* 2 green onions, diced
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.
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