Cook The Book: Jerk Chicken

• 1 ounce (30 grams) allspice berries, toasted
• 1 cinnamon stick, broken into 1/2-inch (1-centimeter) pieces
• 3/4 teaspoon (3.75 mL) grated nutmeg
• 4 scallions, minced
• 3 ounces (85 grams) minced onion
• 1 Scotch Bonnet chile, minced
• 2 teaspoons (10 mL) kosher salt
• 1 teaspoon (5 mL) ground black pepper
• 1 tablespoon (15 mL) dark rum
• 2 1/4 pounds (1 kilogram) boneless skinless chicken breast

1. Make the jerk seasoning: Grind the toasted allspice berries, cinnamon, and nutmeg to a powder in a spice mill. Transfer the powder to a food processor and add the scallions, onion, chile, salt, pepper, and rum. Process to form a thick paste.
2. Rub the jerk seasoning over the chicken; grill* for 3 minutes on each side. Continue cooking the breasts on a rack in a roasting pan in a 375u0b0F (190u0b0C) oven until they reach internal temperature of 165u0b0F (74u0b0C), about 15 minutes.

allspice berries, cinnamon, nutmeg, scallions, onion, scotch, kosher salt, ground black pepper, dark rum, kilogram

Taken from www.seriouseats.com/recipes/2008/01/healthy-and-delicious-jerk-chicken-recipe.html (may not work)