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Ingredients

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  • 4 teaspoons curry powder
  • 4 teaspoons ground cumin
  • 4 teaspoons paprika
  • 3 teaspoons ground ginger
  • 3 teaspoons ground allspice
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon coarsely ground pepper
  • 4 bone-in chicken breast halves with skin (8 ounces each)
  • 4 bone-in chicken thighs (about 1-1/2 pounds)

Directions

  • In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a meat thermometer reaches 170° for chicken breasts and 180° for thighs. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Jerk-Chicken