Poblano Jerk Chicken

This dish has easily earned a place on my Top Meals of All Time list.  Easily.  As soon as you begin toasting the spices for the rub, you’ll understand.  Preparing this dish is an experience to be enjoyed!  The rub is just plain fun to make, and your kitchen will smell sublime.  Don’t rush the marinade – let your chicken relax in this rub for a full 24 hours before baking.

Somewhere, someone is dancing from foot to foot while shouting at their computer screen about how Jerk Chicken is traditionally made with Scotch Bonnet peppers… I know.  Here at Crowded Earth Kitchen, we’re being rebellious and using Poblanos!  Why?  One, I have a freezer full of free Poblano peppers from my backyard organic garden, and free is my favorite price!  Two, Scotch Bonnet peppers (also known as Habaneros) are hot enough to peel paint right off the walls.  That’s fine for a…