Cook the Book: Jerk Chicken

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Cook the Book: Jerk Chicken

Yesterday's Cook the Book recipe caused a minor stir because I chose a dish that was, admittedly, not so quick and easy and that used fresh lo mein noodles, which I even have a difficult time sourcing. I'm sorry about that—I should have been a little more thoughtful in my selection. Today's, for Jerk Chicken should do you right, though.

It's from The Culinary Institute of America's

  • Yield:10 servings


  • For the jerk seasoning:
  • 1 ounce (30 grams) allspice berries, toasted
  • 1 cinnamon stick, broken into 1/2-inch (1-centimeter) pieces
  • 3/4 teaspoon (3.75 mL) grated nutmeg
  • 4 scallions, minced
  • 3 ounces (85 grams) minced onion
  • 1 Scotch Bonnet chile, minced
  • 2 teaspoons (10 mL) kosher salt
  • 1 teaspoon (5 mL) ground black pepper
  • 1 tablespoon (15 mL) dark rum
  • 2 1/4 pounds (1 kilogram) boneless skinless chicken breast


  1. 1.

    Make the jerk seasoning: Grind the toasted allspice berries, cinnamon, and nutmeg to a powder in a spice mill. Transfer the powder to a food processor and add the scallions, onion, chile, salt, pepper, and rum. Process to form a thick paste.

  2. 2.

    Rub the jerk seasoning over the chicken; grill* for 3 minutes on each side. Continue cooking the breasts on a rack in a roasting pan in a 375°F (190°C) oven until they reach internal temperature of 165°F (74°C), about 15 minutes.