One way to eat well is to learn to love your spice rack.  We don't need all that artery-clogging stuff to cover our food when we have these wonderful spices.  A couple of things about this recipe - put some aluminum foil on your pan.  This is a messy dish - otherwise you will have to soak your pan for days.  Also, be prepared for the house to be filled with the most wonderful smell while this cooks.  If you happen to be home - you'll want to eat everything in the house.  ; )  I know this from experience.  ON WITH THE JERK!

INGREDIENTS

1 t. salt
1 t allspice
1 t brown sugar
1 t onion powder
1 t garlic powder
1/2 t nutmeg
1/2 t pepper
1/2 t ground ginger
1/2 t ground cayenne pepper (you may want to go less if you don't like spicy hot)
dash of cinnamon
1/2 t. dried thyme

Combine all the spices - coat chicken (i either use breasts or a small whole chicken)  If you want it extra yummy and have some time, wrap up the chicken after you've coated it and put it in the fridge for a few hours.  I rarely do this and it's fabulous anyway.

I cook this at a low, low heat 250 degrees for about 4 hours.  (if you use a whole chicken it takes longer than breasts)

*HINT - if you are using a whole chicken, take a rubber spatula and ram it under the skin separating the skin from the meat.  Apply the jerk mixture under the skin as well as on the skin.