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

Recipe by Southern Living April 2000


Recipe Summary

30 appetizer servings


Ingredient Checklist


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

  • 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.