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"There is nothing more Jamaican in flavor than jerk seasoning, a true staple in every Jamaican household. My friend, Virginia Burke, made jerk chicken for me in the traditional manner; in a fire pit over smoking pimento leaves. The taste of this dish will always bring back the memories of friendship and laughter of that afternoon in March."

— Kevin Brauch, The Thirsty Traveler

Jamaican Jerk Rum Rub

Yield: 1/2 to 2/3 cup

Ingredients:

1 red onion, chopped
1-1/2 tsp. of dried thyme
1 tsp. ground allspice
1/2 tsp. ground cinnamon
4 tsp. white pepper
1/4 cup green onion tops, chopped
2 tsp. salt
1/4 tsp. ground nutmeg
5 small jalapeño peppers
2 Tbs. cooking oil (olive or vegetable)
splash of flavorful rum

Directions:

Put all ingredients into food processor. Mix on high for 15 pulses.

Copyright Grasslands Entertainment Inc., 2001

Jamaican Jerk Chicken

Yield: 4 servings

Ingredients:

1 whole chicken breast, halved
1 lime, halved
4 to 5 Tbs. Jamaican Jerk Rum Rub (recipe above)
pinch of salt
pimento leaf

Directions:

1. Rub chicken with lime and salt.
   
2. Rub jerk seasoning over chicken halves.
   
3. Marinate in the refrigerator overnight.
   
4. Spread pimento leaf on grill, set to medium-low heat.
   
5. Barbecue for about 45 minutes. Alternatively you may use your home oven, do not use pimento leaves, and set the oven temperature at 300 degrees. Cook for 1 hour.
   
6. Let chicken cool for 10 minutes before cutting into quarters.

Copyright Grasslands Entertainment Inc., 2001