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RECIPE:
Recipe
Jerked Chicken

INGREDIENTS:
1/2 cup whole allspice
1 cinnamon stick
1 tablespoon nutmeg grated
1 medium onion chopped
8 scallions minced
1 (or more to taste) scotch bonnet peppers
salt and pepper to taste
Jamaican rum
1 split broiler fryer chicken


DIRECTIONS:
Bake the allspice on a baking sheet for 5 minutes. In a spice mill, mix the cinnamon, nutmeg, and allspice. Grind to a powder. In a mortar, grind the onion, scallions, peppers, salt, and powder mixture to a paste. Add a few tablespoons of dark Jamaican rum. This recipe makes about 1 cup (so you will have enough for several chickens).

Rub the paste on the chicken and marinate in refrigerator for several hours. Remove chicken from marinade and bake in hot (400 degree F.) oven for 14 minutes. Reduce heat to 350 degrees F. and cook for 30 minutes, basting often with pan juices.

Photograph by Bill Richert

NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 600