Jerk Chicken

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

10 ingredients

5 steps

Ingredients

2 teaspoons allspice, ground
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 onion, large, cut into eighths (about 1/2 pound)
4 scallions, cut into fourths
1 Scotch bonnet chile, seeded
1/2 teaspoon dark rum
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
8 chicken breasts, boneless, skinless

Directions

1

Preheat the oven to 375°F.
2

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.
3

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.
4

Spray the rack of a roasting pan with non-stick spray and place in the pan.
5

Arrange the chicken on the rack, and bake for 12 minutes. Flip the chicken and cook another 15 minutes until cooked through. Serve warm.