Jerkish Grilled Chicken

*Note: you can use all ground spices if you don’t have a spice mill of some sort. And you can sub 1/4 cup of pineapple juice for the core.

Place dry spice ingredients into spice grinder or mortar and use pestle and grind to a medium coarse powder. Set aside.

Into a large zip-lock bag, pour liquids (oil, lemon and orange juice, molasses, honey and rum) and about half of the spice powder and the pineapple core.

Put chicken into bag, squeeze air out and zip. Massage and shake the chicken pieces until well coated. Allow chicken to marinate in fridge for 1 hour or overnight. Rearrange chicken pieces every once in a while to make sure that they are getting well marinated.

When you are ready to cook, discard the pineapple core and the marinade. Grill chicken over medium low heat for approximately thirty minutes or until internal temperature reaches 165°.