Jamaican Jerk Chicken

2 tablespoons vegetable oil
1/2 cup sliced green onion
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 teaspoon dry thyme
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
6 boneless, skinless chicken breasts

Heat oil in 6 inch skillet over medium heat until hot. Cook all ingredients except chicken for about 2 minutes, stir frequently until red pepper is crisp tender; cool. Meanwhile, cut chicken into smaller pieces. Place chicken in a ziploc bag and add marinade. Marinate for 30 minutes to 3 hours in the refrigerator, turning frequently. Grill chicken, 4 to 6 inches from medium coals, cover grill and cook 15 to 20 minutes or until done.