- 3 boneless chicken breasts
- 2 limes, juiced
- 1/2 cup of water
- 1 tsp. allspice
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 tsp. brown sugar
- 1 tsp. dried thyme
- 1/2 tsp. ground ginger
- 1 tsp. ground black pepper
- 2 Tbsp. vegetable oil
- 1 onion, chopped
- 1/2 cup of green onions, chopped
- 3 cloves garlic, minced
- 1 habanero pepper, chopped
- 1/2 cup of pineapple juice
Placed chicken in a medium bowl. Cover with lime juice, pineapple juice and water. Set aside. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero pepper until almost smooth. Pour over chicken mixture and let marinade for a minimum of 2 hours in the refrigerator.
Preheat oven to 400 degrees F. Place the marinated chicken with juices into a baking dish and cover. Bake for 35 to 40 minuntes and garnish with a lime.