Jamaican Jerk Chicken with Tropical Fruit Salsa

Marinade:

1/3 Cup chopped Green Onion

1/4 Cup fresh squeezed Lime Juice

2 Tbsp Olive Oil

2 Tbsp Soy Sauce

2 Tbsp Liquid Honey

1 Tbsp grated Ginger Root (I used dried)

2 tsp minced Garlic

2 Jalapeno Peppers, seeded and minced

2 tsp ground Allspice

1 tsp each dried Thyme, Salt, and Black Pepper

1/2 tsp ground Cinnamon and ground Nutmeg

12 Boneless, Skinless Chicken Thighs (about 2 1/4 lbs) 

Salsa: 

1 Cup diced Pineapple

1 Cup diced Mango

1/4 Cup each minced Red Onion, and minced Red Bell Pepper

1 Tbsp minced Fresh Cilantro

1 Tbsp fresh Lime Juice

1 tsp granulated Sugar

1/4 tsp Salt

- Whisk together all marinade ingredients in medium bowl. Place Chicken thighs in large, heavy-duty resealable plastic bag. Add Marinade and seal bag. Turn bag several times to coat Chicken and Marinade overnight.

- Preheat grill to medium, remove Chicken from Marinade (discard Marinade) and place on a grill rack coated with cooking spray. Grill for about 15 minutes, turning occasionally. (I cooked in the oven on a baking sheet sprayed with cooking spray at 375* for about 25 minutes) 

- While Chicken is cooking mix all Salsa ingredients together in a medium bowl and cover and refrigerate until ready to use.