Instructions: Note: Read the instructions carefully before you begin so you dont run the risk of finishing the recipe before the twice-heated chicken is fully cooked.

In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce and orange and pineapple juices. Mix well. Add chicken breasts, turning to coat with marinade. Cover and marinate in refrigerator 24 hours.

Remove chicken from marinade and grill over medium heat until partially cooked, about 4 minutes a side. Remove from heat (jerk chicken is cooked twice). Let cool a few minutes, then cut each breast lengthwise into two pieces.

Use brush to apply more marinade to each piece, then cook over low heat until chicken is done, 4 to 5 minutes, brushing frequently with marinade to keep moist.

At the restaurant, jerk chicken is served with a watercress salad and mashed yams or black beans.

This recipe yields 6 servings.

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