Jamaican Jerked Chicken

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * Serves 6 to 8

Ingredients

 * 6 loin pork chops
 * 3 chicken breasts, split
 * 6 chicken legs (2 oz)
 * whole allspice berries
 * ¼ tsp fresh grated nutmeg
 * ½ tsp ground cinnamon
 * 8 scallions, chopped
 * 1 large clove garlic, chopped
 * 1 tsp hot pepper, chopped
 * 3 tbsp red wine vinegar
 * ¼ cup peanut or vegetable oil
 * ½ tsp salt
 * ¼ tsp fresh ground pepper
 * 2 bay leaves, crumbled
 * Pickapeppa sauce

Directions

 * 1) Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1½" 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 minutes, 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 tbsp 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 refrigerate 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 ⅓" slices and serve with chicken.
 * 11) Accompany with Pickapeppa sauce.