JAMAICAN JERK RUB 1 onion, finely chopped 1/2 cup finely chopped scallions 2 teaspoons fresh thyme leaves 2 teaspoons salt 1 teaspoon ground Jamaican pimiento 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 4 to 6 finely chopped hot peppers (such as Jamaican Scotch bonnets) 1 teaspoon ground black pepper 4 large chicken breasts ( or 2 racks of pork ribs or 1 large fish) vegetable oil for oiling grill In a large bowl, mix together all of the ingredients except eh chicken and the oil to make the jerk rub. Smear the chicken breasts all over with the jerk rub and place the breasts i a buttered glass baking dish. Cover and let stand for 2 to 3 hours or overnight. (Let the ribs stand for the same mount of time, but cook the fish immediately.) Preheat oven to 275 degrees F. Bake the chicken for 30 minutes. Using a paper towel, lightly rub a little vegetable oil over the grill or broiler pan. Position it 5 to 6 inches away from the heat source. Preheat the grill or broiler. Place the chicken beasts with the skin sides facing the heat source and grill or broil for 5 minutes on each side, or until the skin is crisp and the chicken cooked through. Makes 4 servings
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