Cook the Book: Jerk Chicken

Name: Cook the Book: Jerk Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Central American, Caribbean
Ingredients: 30 grams ounce allspice berries, toasted; 1 cinnamon stick, broken into 1/2-inch (1-centimeter) pieces; 15 mLs tablespoon dark rum; 5 mLs teaspoon ground black pepper; 10 mLs teaspoons kosher salt; 4 mLs 3/4 teaspoon grated nutmeg; 85 grams ounces minced onion; 4 scallions, minced; 1 Scotch Bonnet chile, minced; 1 kilogram 1/4 pounds boneless skinless chicken breast

You can never have too many main course recipes, so give Cook the Book: Jerk Chicken a try. This recipe serves 10. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 135 calories, 22g of protein, and 3g of fat per serving. If you have nutmeg, chicken breast, ground pepper, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. This recipe is typical of Central American cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make the jerk seasoning: Grind the toasted allspice berries, cinnamon, and nutmeg to a powder in a spice mill.

Ingredients you will need

Allspice Berries

Jerk Seasoning

Cinnamon

Nutmeg

Transfer the powder to a food processor and add the scallions, onion, chile, salt, pepper, and rum. Process to form a thick paste.

Ingredients you will need

Green Onions

Pepper

Chili Pepper

Onion

Salt

Rum

Equipment you will use

Food Processor

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 375°F (190°C) oven until they reach internal temperature of 165°F (74°C), about 15 minutes.

Ingredients you will need

Jerk Seasoning

Whole Chicken