Jerked Chicken

I have been busy with a new job since January and even though I have been cooking at home my blog posting has suffered. Last week I was on the road all week and this weekend I really wanted to do some "Home Cooking". With the weather in Portland, Oregon finally looking Spring-like I decided to fire up the grill and try a new favorite of mine. If you have followed my blog you will note that last year May I made a Jamaican Jerked Rib Eye Steak, this weekend I did one of those and then followed up with a Jerked Chicken. While the spices (Cinnamon, Ginger, Allspice, Cloves, Nutmeg) used sound like you are doing some Christmas baking the taste is anything but the Fruit Cake you got from your Mother. With these aromatic spices go ahead and toss in 3-4 Habanero peppers and you have some serious heat. If you haven't had one of these peppers raw just know that the heat quotient is roughly this: If heat equals strength and this is the World's Strongest Man Contest, the habanero chile can lift an 18-wheeler (300,000 scoville units). The serrano can lift a VW van. The jalapeño (5,000 scoville units) can lift a Vespa. If you want to simulate the heat just light a match, let it burn for 3 seconds, blow it out and then stick the match on your tongue.....nuff said.
This chicken is best if marinated overnight and it was awesome with some grilled asparagus, roasted cherry peppers (suprisingly hot) and a mixed vegetable salad. Try using hardwood charcoal with some fruit wood to produce some smoke (I used apple wood). About 30 minutes per side gets this done. Pair with a Red Stripe or a crisp and fruity Spanish Rose.