Cookbook:Jamaican Jerk Chicken

Jamaican Jerk Chicken
Category	Chicken recipes
Servings	4
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | 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.