Recipe - Grilled Jerk Chicken

One fourth cup Chopped onion
1 teaspoon Dried thyme; crumbled
1 teaspoon Sugar
1 teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Cayenne
One half teaspoon Ground allspice
1/8 teaspoon Freshly grated nutmeg
1/8 teaspoon Cinnamon
2 Rib (1/2inchthick) pork
chops (each about 4 ounces)

Prepare grill.

Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices.
Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled
rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until
just cooked through. (Alternatively, pork may be grilled in a hot
wellseasoned ridged grill pan over moderately high heat.) Serves 2.

A seasoning mix that originated in Jamaica, jerk is popular throughout the
Caribbean in the preparation of meats such as pork and chicken for
grilling. Jerk seasoning typically includes chilies, onion, allspice, and
thyme.

Recipe by: B: From Gourmet Magazine, July 1997 Posted to MCRecipe Digest
V1 #748 by C4 c4@groupz.net on Aug 19, 1997