Jerk Chicken

Name: Jerk Chicken
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Central American, Caribbean
Ingredients: 2 teaspoons allspice, ground; 1 teaspoon freshly ground black pepper, or to taste; 1 teaspoon cinnamon, ground; 1 teaspoons dark rum; 1 teaspoons nutmeg, ground; 1 large onion, large, cut into eighths (about 1/2 pound); 1 teaspoon salt, or to taste; 4 scallions, cut into fourths; 1 Scotch bonnet chile, seeded; 8 chicken breasts, boneless, skinless

Jerk Chicken is If you have allspice, nutmeg, scallions, and a few other ingredients on hand, you can make it. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. This recipe is typical of Central American cuisine.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

Combine the allspice, cinnamon, nutmeg, onion, scallions, chile, rum, salt, and pepper in a food processor. Process until the mixture forms a thick salsa-like mixture.

Ingredients you will need

Green Onions

Allspice

Cinnamon

Nutmeg

Pepper

Chili Pepper

Onion

Salsa

Salt

Rum

Equipment you will use

Food Processor

Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag. Squeeze out the air and seal the bag. Refrigerate for 10 minutes.

Ingredients you will need

Chicken Breast