Cookbook:Jamaican Jerk Chicken

| Jamaican cuisine

Ingredients

 * ½ tsp ground allspice
 * 1 tsp salt
 * 1 tsp black pepper
 * 2 tbsp cayenne pepper
 * ½ tsp ground ginger
 * 1 tsp ground cinnamon
 * ¼ tsp freshly-grated nutmeg
 * ½ tbsp dried thyme
 * 2 tbsp dehydrated lemon peel
 * 3 tbsp dark rum
 * 4 boneless skinless chicken breasts
 * ¼ cup brown mustard

Procedure

 * 1) Combine rum and mustard, and rub all over chicken.
 * 2) Combine remaining ingredients and rub all over chicken. Refrigerate for at least 1 hour, but it is better to marinate overnight.
 * 3) Place chicken on a greased, preheated charcoal grill. Cook, turning constantly until internal temperature reaches 165°F. Remove and let rest for 10 minutes.
 * 4) Serve.

Notes, tips, and variations

 * The spices always included allspice because the berries of the pimento tree are the source of allspice.
 * When cooking the meat, barbecue is by far the best technique—failing that, oven bake. Basting with beer is worth trying.
 * Serve with rice and peas.

Warnings

 * See the chili pepper warnings.