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Jamaican Jerk Chicken

Servings
4

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
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Method

  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

  • 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.

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