Taking a little inspiration from a local restaurant here, I decided to do a jerk marinade. I prepared a jerk chicken and veggies with brown rice and pineapples (thanks Beth!).

Since marinating takes some time, I prepped the marinade the night before. No bottled marinades for me here!

Blended all that together with some spices added after I got it going, then into the bag with the chicken quarters.

The veggies got marinating the next day an hour before I started cooking everything.

I just baked the chicken in the oven for some time while I prepped everything else. I did save some of the marinade to baste on the chicken halfway through.

Marinade

5 scallions

5 sprigs of thyme

2 tsp salt

1/2 tsp black pepper

1 Tbsp brown sugar

2 tsp ground allspice

1 tsp nutmeg

1 tsp cinnamon

1/3 C soy sauce

2 Tbsp vegetable oil

1 Tbsp cider vinegar

1 onion

1/2 C orange juice

3 limes, juiced

2 cloves of garlic

1 tsp grated ginger

2 scotch bonnet peppers