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    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.	1

	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