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

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   Combine the allspice, cinnamon, nutmeg, onion, scallions, chile, rum, salt, and pepper in a food processor.

3. 3

   Process until the mixture forms a thick salsa-like mixture.

4. 4

   Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag.

5. 5

   Squeeze out the air and seal the bag.

6. 6

   Refrigerate for 10 minutes.

7. 7

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

8. 8

   Arrange the chicken on the rack, and bake for 12 minutes.

9. 9

   Flip the chicken and cook another 15 minutes until cooked through.

10. 10

    Serve warm.