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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

Yield: 6 servings

Ingredients:

• 2 chickens (approximately 3½ pounds each) cut into serving pieces
• 1½ cups Jerk Marinade

Method:
Rub the chicken with the marinade and marinate in the refrigerator for at least 4 hours.

For authentic flavor, build a fire in the grill with a combination of coals and allspice (pimento) wood. If you don't have allspice wood, substitute apple wood or hickory, or build a fire with charcoal.
Place the chicken pieces on the grill over white hot coals, skin side down. This will grease the grill and prevent the chicken from sticking. Baste frequently and turn the chicken every 10 minutes or so.
Over a slow fire, which is preferred, the chicken will cook in approximately 1½ to 2 hours. Over a hotter grill, the chicken will take 30 to 40 minutes. The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork.