Before there was internet I used to painstakingly hand write recipes I found from borrowed library books and magazines. I would fill note cards, recipe cards and school style notebooks with recipes, doodles, sketched images and notes. After 1998 when I had the internet and a printer my file system changed to 3-ring binders with printed recipes as well, and finally, thanks to my husband an external hard drive to keep my recipe files, photos and music files on so they don't use up space on my laptop.
Isn't it wonderful and amazing how we love our recipes? That we never grow tired of collecting and trying new ones? Even when you have a tried and true recipe you love for a certain food item, it's always worthwhile to keep an eye out for another version. You never know, you might like it better!
That's how it is with this one for Jerk Chicken. Give it a try. Simple and quick you'll have your chicken on the table in an hour. Serve with corn bread, spiced up with a few chopped jalapeno's or diced chilies. Delicious!
2 bunches scallions
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
Heat oven to 400° F.
Trim and chop the scallions into a roasting pan. In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45-60 minutes.
