Jamaican Jerked Chicken and Pork

• 6 pork loin chops
• 3 chicken breast halves
• 6 (2 ounce) chicken legs
• allspice berry
• 14 teaspoon fresh grated nutmeg
• 12 teaspoon ground cinnamon
• 8 scallions, chopped
• 1 garlic clove, chopped
• 1 teaspoon hot pepper, chopped
• 3 tablespoons red wine vinegar
• 14 cup peanut oil or 14 cup vegetable oil
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 2 bay leaves, crumbled
• Pickapeppa Sauce (see note)

1. Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long.
2. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
3. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
4. In medium bowl, combine berries, nutmeg, cinnamon, scallions,.
5. garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
6. Add rest of.
7. vinegar, oil, salt, pepper and bay leaves.
8. Turn mixture over pork and.
9. chicken and rub meat with seasoning, coating evenly.
10. Cover and refrig-.
11. erate 2 hours or overnight.
12. Cook jerked pork and chicken on grill over.
13. hot coals or on gas barbecue as far from heat as possible (6" or more);.
14. cover with lid; turn meat every 10 minutes for about 1 hour, until done.
15. If desired, halfway through cooking time toss 1 tsp whole allspice.
16. berries into fire.
17. Cut cooked pork into 1/3" slices and serve with.
18. chicken.
19. Accompany with Pickapeppa sauce.

pork loin chops, chicken, chicken, allspice, nutmeg, ground cinnamon, scallions, garlic, hot pepper, red wine vinegar, peanut oil, salt, ground pepper, bay leaves, sauce

Taken from www.food.com/recipe/jamaican-jerked-chicken-and-pork-70008 (may not work)