Lubbers Jerk Chicken With Peach Salsa - cooking recipe

Ingredients

CHICKEN
2 tablespoons allspice berries
1 tablespoon thyme leaves
2 tablespoons desiccated coconut
4 garlic cloves
2 jalapeno peppers, halved and stems removed (use Scotch bonnets or habaneros if you really want to heat things up)
6 scallions, roughly chopped
1 tablespoon black peppercorns
1 1/2 teaspoons sea salt
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 piece fresh ginger, 2-inches, thickly sliced
2 large limes, juice of
6 large boneless skinless chicken breasts
PEACH SALSA
8 canned peach halves (very well dried with paper towels and diced)
2 limes, juice of
2 teaspoons honey (can use more if you like more sweetness)
1 tablespoon rum
3 tablespoons diced red bell peppers (same size dice as the peaches)
1 tablespoon chopped fresh cilantro
1 small garlic clove, finely minced
2 tablespoons finely chopped red onions or 2 tablespoons sweet onions

Preparation

CHICKEN:
Put allspice, thyme, coconut, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger and lime juice in a blender or food processor and grind to a rough paste.
Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon to turn and rub it.
Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 40 mins or up 1 hour, until well browned and juices run clear (start checking at 40 mins, you don't want it overcooked and dry and smaller pieces will take less time). Put dish under the broiler for just a minute or so to char chicken slightly. Remove and serve with the peach salsa (and coconut rice, if desired).
PEACH SALSA:
Combine all ingredients and refrigerate until serving time.
The flavor is best if the salsa is refrigerated for 6 hours or overnight.