Jamaican Jerk Chicken and Seasoning

Step 1

Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.

Step 2

Whisk together lime juice and olive oil.

Step 3

Rub chicken well with lime/oil mix. Do not marinate.

Step 4

Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.

Step 5

Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.

Step 6

Prepare grill for direct/indirect grilling.

Step 7

Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.

Step 8

Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.

Step 9

One quick dance across the direct heat before serving will help crisp it a bit.

Step 10

Serve with plenty of napkins.