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

Bill Wellborn, Roanoke, Virginia
Recipe by Southern Living April 2000

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Yield:
30 appetizer servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Soak wood chips in water 30 minutes.

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

  • 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.

  • 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.

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

  • 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.

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