Caribbean Jerk Chicken

Caribbean Jerk Chicken

Ingredients

• 1 tablespoon cracked black peppercorns
• 3 / 4 teaspoon grated nutmeg
• 1 1 / 2 teaspoons ground allspice
• 1 / 2 teaspoon ground cinnamon
• 1 / 4 teaspoon ground cloves
• 2 tablespoons salt
• 1 / 4 cup muscovado or dark brown sugar
• 3 to 9 Scotch bonnet or habanero peppers, seeded and chopped
• 4 teaspoons minced garlic
• 1 tablespoon minced ginger root
• 16 scallions, finely chopped green and white parts
• 1 / 2 cup oil
• Zest and juice of 4 limes
• 1 / 4 cup white vinegar
• 1 / 2 cup dark rum
• 1 (4- to 6-pound) chicken, cut into 8 pieces

Method
In a large zip-seal bag combine the peppercorns, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, oil, lime zest and juice, vinegar and rum. Add chicken pieces. Squeeze out the air, seal the bag and toss to coat. Place the bag in the refrigerator and let marinate overnight, up to 24 hours.

Preheat a gas or charcoal grill. Remove the chicken from the marinade and grill on an oiled grill rack over medium-high heat 20 minutes until the meat is firm and the juices run clear or a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving. Makes 6 servings.

**Muscovado sugar owes its rich color and deep flavor to its high molasses content. It can be found at most cooking and baking supply stores or Caribbean markets. Wear gloves while chopping the Scotch bonnet or habanero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers.