Cook the Book: Jerk Chicken

20080114-ctb

Course Main Dishes

Ingredients in this Recipe

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

Recipe Preparation

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