Jamaican Jerk Chicken

My goal today is to write two food blogs to catch up before Mom comes into town tomorrow and I'm going down to San Luis Obispo to visit her and family later this week. A few nights ago I made this Jamaican Jerk Chicken with rice and broccoli. This Jamaican Jerk Chicken is kidney-friendly and it's on page 13 of the link which is Davita - this is where I've been getting most of my recipes from lately. This recipe has a little bit of a kick but it's super delicious with a marinade that sits in the fridge for 8+ hours. I didn't take a lot of photos because I was starving and kinda forgot ;) I used onion powder instead of a yellow onion, eliminated the habaneros, and used white wine vinegar instead of white vinegar. 

Ingredients:
6 medium green onions
1 tbsp onion powder
2 tsp ground ginger
2 tbsp minced garlic
2 tbsp white wine vinegar 
1 tbsp soy sauce
1 tbsp vegetable oil
2 tbsp brown sugar
1 tsp salt
2 tsp thyme
1 tsp ground allspice
1/4 tsp pepper
1/4 tsp nutmeg
1/8 tsp cinnamon
1 1/2 pounds boneless, skinless chicken breasts

Directions:
Coarsely chop the green onions. Get out a large freezer bag and put the chicken breasts in there. Add all ingredients and move around so all of the chicken is covered. Seal and refrigerate up to 24 hours. Once ready, I cooked mine in a cast iron skillet, about 10 minutes on each side. Serve with rice and stir-fried broccoli.