Recipe

Jerk Chicken

Bold island spice and a rum marinade.

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

Method

1. Combine rum and mustard, and rub all over chicken.
2. Combine remaining ingredients and rub all over chicken. Refrigerate for at least 1hr, 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 — or until the juices run clear and the meat is opaque with no pink at the thickest part. Remove and let rest for 10 min.
4. Serve.

Notes, tips & 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.

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Adapted from the Wikibooks Cookbook, licensed under CC BY-SA 4.0.

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