Jamaican Jerk Marinade for chicken or pork

I grew habanero chiles this year and needed some recipes to use them. I combined a few recipes I saw on the Internet to come up with this deliciously spiced marinade that can be used for either chicken or pork. We used it on boneless skinless chicken breasts that we then made into kabobs and grilled. Don't let the number of peppers scare you, it's got some heat, but it's not over the top crazy hot like you would expect. Of course, when handling the peppers, wear gloves. They can burn your hands and you definitely don't want to get any of it in your eyes or around your face.

3 green onions, roughly chopped (include tops)
6-8 medium garlic cloves, roughly chopped
1/2 cup - 1 cup chopped onion
3-4 fresh habanero chiles, (or Scotch bonnet) stemmed and seeded, chopped slightly
1/3 cup lime juice (about 2 large limes)
2 Tbsp olive oil or any neutral oil
1 Tbsp brown sugar
1 Tbsp soy sauce (you could leave this out and add more salt)
1 tsp kosher salt
1-2 tsp ground black pepper
1 heaping Tbsp fresh thyme or 2 tsp dried thyme
2 tsp allspice, ground (I used whole allspice and grind mine in a mortar and pestle)
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon

Place all ingredients into a blender. Make sure the top is on tight. Blend until smooth - about a minute in a Vitamix. Taste and adjust seasonings if needed.

Cut about 3 pounds of chicken or pork tenderloin into chunks and place into a gallon plastic bag. Pour all but about 1/4 cup of the marinade into the meat and gently massage the marinade into the meat until it is all covered. Seal the bag and refrigerate for 2 hours or more. The longer you marinade the more it will infuse the meat. Do not marinade more than 24 hours.

While grill is heating, take out chicken/pork and skewer it. Grill, turning frequently, until chicken or pork is done to your likeness. Chicken should be cooked completely. Use reserved marinade to baste meat if needed or serve it for extra dipping if desired.

Serve with yellow rice and beans and maybe some plantains for a fun Jamaican dinner. Here's an Instant Pot Yellow Rice Recipe if you need one. Be sure to cook rice on low pressure setting!