Grilled Jerk Chicken

Grilled Jerk Chicken

4 teaspoons curry powder
4 teaspoons ground cumin
4 teaspoons paprika
3 teaspoons ground ginger
3 teaspoons ground allspice
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon coarsely ground pepper
4 bone-in chicken breast halves with skin (8 ounces each)
4 bone-in chicken thighs (about 1-1/2 pounds)

In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a meat thermometer reaches 170° for chicken breasts and 180° for thighs. Makes 4 servings.