Cook The Book: Jerk Chicken

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For the jerk seasoning:

1 ounce (30 grams) allspice berries, toasted

1 cinnamon stick, broken into 1/2-inch (1-centimeter) pieces

3/4 teaspoon (3.75 mL) grated nutmeg

4 scallions, minced

3 ounces (85 grams) minced onion

1 Scotch Bonnet chile, minced

2 teaspoons (10 mL) kosher salt

1 teaspoon (5 mL) ground black pepper

1 tablespoon (15 mL) dark rum

2 1/4 pounds (1 kilogram) boneless skinless chicken breast

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