Jamaican Jerk Chicken Prep Time: 15 minutes Cook Time: 45 minutes Servings: 4 Ingredients - 3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs - 1 onion - 2 cloves garlic - 1 jalapeno chile, seeded, or 1 teaspoon dried chile flakes - 2 teaspoons allspice - 2 teaspoons black pepper - 1 teaspoon nutmeg - 1/2 teaspoon cinnamon - 1 tablespoon fresh thyme or 1 teaspoon dried - 2 teaspoons salt - 3 tablespoons vegetable oil - 3 tablespoons lime juice - 3 tablespoons soy sauce	1

	Jerk chicken is traditionally quite spicy hot; however, the level of heat in this recipe can be modified by adjusting the quantity of chile pepper used. Regardless of the heat level, this spice blend tastes great on chicken.   Directions The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste. In a food processor, mix all ingedients except chicken and process into a paste. Smear this all over the chicken pieces,  put the chicken into a plastic bag and refrigerate from 2 to 24 hours. To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning,  until done (20 - 30 minutes). TIP: Can also be cooked in an oven: preheat to 400° F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.	2