Jamaican Jerk Chicken
Jamaican jerk chicken gets its warmth from a dry rub of cayenne, cinnamon, ginger and allspice, loosened with a rum and mustard paste. Allspice is the key, since it comes from the berries of the pimento tree, a Jamaican native. Leave the breasts in the fridge overnight so the spices sink in, then cook them over charcoal for smoke. Serve with rice and peas, and try basting with beer.
Instructions
Stir the dark rum and brown mustard together in a small bowl. Rub this paste over every surface of the chicken breasts.
Mix the allspice, salt, black pepper, cayenne, ginger, cinnamon, nutmeg, thyme and lemon peel in another bowl. Rub the spice mix all over the chicken.
Refrigerate the chicken for at least 1 hour. Marinating overnight gives a deeper flavor and is the better choice if you have time.
Preheat a charcoal grill and grease the grate. Lay the chicken on the grate and keep turning it as it cooks.
The chicken is done when an instant-read thermometer in the thickest part reads 165°F. Take it off the grill and let it rest for 10 minutes before serving.
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