1 teaspoon grated lime rind
¼ cup lime juice
1 tablespoon ground allspice
1 tablespoon brown sugar
1 to 2 tablespoons finely chopped jalapeno pepper
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 chopped garlic cloves
½ cup chopped onion
6 skinless, boneless chicken breast halves, 6 ounces each
6 skinless, boneless chicken thighs, about 1 pounds
Combine first 12 ingredients (through garlic) in a blender, process until well blended. Pour mixture into a large heavy duty zip-top bag; add onion and chicken. Seal bag, marinate in refrigerator for l to 2 hours, turning bag occasionally.
Prepare grill. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, for 5 minutes on each side or until done, which may be sooner. Garnish with parsley and lime slices, if desired.