Jamaican Jerk Chicken

Wanting to add a new item to our dinner repitoire, I'm now in the process of marinating some chicken in Jamaican Jerk seasoning. I used a modified version of this recipe that I found on AllRecipes.com. Based on the feedback on the site, I omitted the green onions and reduced the amount of soy sauce, resulting in the following recipe:

1.0 small yellow onion
0.5 cup soy suace
0.5 cup white whine vinegar
0.25 cup safflower oil
2.0 tablespoons Splenda
1.0 teaspoon ground thyme
0.5 teaspoon ground cloves
0.5 teaspoon ground nutmeg
0.5 teaspoon ground allspice

I took all of the above ingredients, and put them into the food processor. I pulsed it a few times to chop everything up. I then poured all but about a 0.5 cup of it into a 1 gallon zip-loc bag. The remaining Jerk seasoning sauce went into a small tupperware bin to be used as a basting and dipping sauce tomorrow.

I then took about a pund and a half of boneless, skinless chicken breasts, and cut them into shish-kebab sized cubes (1.5 inches square or so). I then placed the cubes into the zip-loc bag with the seasoning. I pressed out most of the air, sealed the bag, and placed it into the fridge to sit overnight.

The whole thing will be placed onto skewers with broccoli, onions, tomatoes, and a few red/yellow/orange bell peppers and grilled.

We'll see how it turns out.