Jamaican Jerked Chicken

Ingredients

 * 6 loin pork chops
 * 3 chicken breasts, split
 * 6 chicken legs (2 oz)
 * whole allspice berries
 * 1/4 ts fresh grated nutmeg
 * 1/2 ts ground cinnamon
 * 8 scallions, chopped
 * 1 lg clove garlic, chopped
 * 1 ts hot pepper, chopped
 * 3 T red-wine vinegar
 * 1/4 c peanut or vegetable oil
 * 1/2 ts salt
 * 1/4 ts fresh ground pepper
 * 2 bay leaves, crumbled
 * Pickapeppa sauce (see note)

Directions

 * 1) Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long.
 * 2) Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
 * 3) To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
 * 4) In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
 * 5) Add rest of vinegar, oil, salt, pepper and bay leaves.
 * 6) Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.
 * 7) Cover and refrig- erate 2 hours or overnight.
 * 8) Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.
 * 9) If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire.
 * 10) Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8.

Contributed by:
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