June 3, 2003

Jamaican Spice Rub

About a year ago or so, when, as I recall, Sarah and friends were coming over for dinner, I turned up this recipe in Cook's Illustrated, one of my favorite cooking magazines. Per request, I dug out the leftover spice mix this weekend, and we had another go at it on Sunday night. The article suggests that the spices will only remain potent for three months, and while it wasn't quite as spicy as I remembered, it was still tasty. And I got to use my grill pan again too!

Jamaican Spice Rub (makes about 1 cup)

1/4 cup packed brown sugar
3 TBSP kosher salt
3 TBSP ground coriander
2 TBSP ground ginger
2 TBSP garlic powder
1 TBSP ground allspice
1 TBSP ground black pepper
2 tsp cayenne pepper
2 tsp ground nutmeg
1 1/2 tsp ground cinnamon

Combine all ingredients in a small bowl.

Grilled Chicken:

Brine and season the chicken breasts -- For each pound of chicken, dissolve 1/4 cup kosher salt (or 2 tsp table salt) and 2 TBSP sugar in 1 quart cold tap water. Submerge chicken and refrigerate 45 minutes. Remove chicken from brine, rinse under running water, and dry thoroughly. Rub all sides of each breast evenly with 1 TBSP spice rub. Refrigerate chicken, covered with plastic wrap, for at least 1 hour, or up to 8 hours. Remove and grill until meat is no longer pink, or internal temperature is 160 degrees.

Posted by Jennifer at June 3, 2003 5:04 PM
Post a comment

Remember personal info?