Jamaican Jerk Chicken

Name: Jamaican Jerk Chicken
Yield: 4 servings
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

serves 4

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

Steps

Combine rum and mustard, and rub all over chicken.
Combine remaining ingredients and rub all over chicken. Refrigerate for at least 1 hour, but it is better to marinate overnight.
Place chicken on a greased, preheated charcoal grill. Cook, turning constantly until internal temperature reaches 165°F. Remove and let rest for 10 minutes.
Serve.

More recipes with allspice, cayenne pepper, ginger, cinnamon, nutmeg, thyme, lemon, rum, chicken or mustard

Adapted from “Jamaican Jerk Chicken” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.