Use this after marinating the chicken in Jamaican Jerk Marinade.
1 4-inch piece cinnamon stick
1 tbsp plus 1 tsp allspice berries
2 tsp black peppercorns
2 tsp whole cloves
2 tbsp light brown sugar
1 tbsp plus 1 tsp dried thyme
1 tsp cayenne pepper (I reduced to a pinch)
1/4 cup olive oil
4 boneless and skinless chicken breasts
Heat a dry, small skillet over medium high heat. Whack the cinnamon stick with the back side of a chef’s knife to break it into small pieces. Toast the cinnamon, allspice, peppercorns, and cloves, tossing, until fragrant, about 2 minutes. Place in a bowl to cool.
Grind the spices in a spice mill or mortar and pestle to a fine powder. Allow 25 minutes if using the latter. Mix oil and 2 tbsp of spice rub in a small bowl or coat the chicken with oil, sprinkle the rub on top and work in with your hands.
Store the unused portion in an airtight jar at room temperature. It’s good for up to three months.
Adapted from Jerk Spice – Rubbed Chicken Legs on bonappetit.com