JERK SPICE:
4 tsp. curry
4 tsp cumin
4 tsp. paprika
3 tsp. ginger
3 tsp. allspice
1 tsp. salt
1 tsp. cayenne pepper
2 lbs. bone in chicken breast halves with skin
1 lb. chicken thighs with skin
In small bowl, combine all the spices; rub over chicken pieces. Cover and
refrigerate for 1 hour. Grill chicken, covered, over indirect medium heat
for 30-40 minutes or until juices run clear.
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