ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jamaican Jerk Raspberry Chicken

Yield 30 appetizer servings
Store extra rub in an airtight container for use on all cuts of chicken and pork.

Ingredients

How to Make It

  1. Rub chicken with oil, and sprinkle with Jamaican Jerk Rub. Cover and chill 4 to 6 hours.

  2. Soak wood chips in water 30 minutes.

  3. Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.

  4. Drain chips; place on a square of heavy-duty aluminum foil. Fold foil to seal; cut several slits in top of packet. Place foil packet on 1 side of coals. Place drip pan between coals. Place rack on grill.

  5. Arrange chicken over medium-hot coals (350° to 400°), and grill, covered with grill lid, 10 to 15 minutes on each side. Place chicken over drip pan, and grill, covered with grill lid, 5 to 6 minutes on each side, brushing often with Raspberry Glaze.

  6. * 4 pounds chicken wings may be substituted for drumettes. Cut off wingtips, and discard; cut wings in half at joint. Continue as directed above.

  7. Jamaican Jerk Raspberry Ribs: Substitute 4 pounds pork back ribs, cut into pieces, for 4 pounds chicken drumettes. Grill as directed for chicken or until ribs are tender.