Jamaican Jerked Chicken

Directions

Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1½ inch; thick and 3 inches to 4 inches long.

Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.

To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 minutes, stirring often; 2 tablespoons at a time, crush berries in mortar and pestle.

In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tablespoon vinegar; crush into pasty mixture.

Add rest of vinegar, oil, salt, pepper and bay leaves.

Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.

Cover and refrigerate 2 hours or overnight.

Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6 inches or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.

If desired, halfway through cooking time toss 1 teaspoon whole allspice berries into fire.

Cut cooked pork into ⅓ inch slices and serve with chicken.

Accompany with Pickapeppa sauce.

Serves 6 to 8.

(Note: Can also be cooked in preheated 350℉ (180℃) F oven on rack in roasting pan about 1 hour, turning once, but you won’t have the grill flavor.)

(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)