Jerk Chicken on the Barbecue

I bought the seasoning at a store that sells imported foods.
Cut off the white fatty part of the chicken thighs and leave them whole.
Butterfly the chicken breasts.
Put both parts in a plastic bag, add the honey and rub it in.
Next, rub in the lemon juice, onion and garlic.
When it's thoroughly coated, add the seasoning.
Rub it some more!
Let it chill in the fridge from anywhere from one hour to ovenight.
Then, all you need to do is barbecue it, or cook it in a frying pan, in the oven, or on a .
You can also put the bag of chicken in the freezer after coating it with the seasoning, and defrost it in time to barbecue.
It'll be spicy!
In Jamaica they use a steel drum made into a kind of grill and steam-cook the chicken.
How about trying the following way of cooking it, to simulate the real thing?
Soak 1 cup of smoke chips (I used hickory chips) in water for 30 minutes.
Drain the smoke chips and wrap them up in a double layer of aluminum foil.
Leave a hole in the top for steam to escape.
Put the package of smoke chips on top of the hot charcoal.
Lay the chicken skin-side down on the grill.
Steam and smoke will rise up as the charcoal burns.
Cover with a lid, if your barbecue has one.
If it doesn't have a lid, cover it with foil.
It's done.
Cutting it up with kitchen scissors seems easiest.
Oh my word...it's sooo good!
I cooked this one in a frying pan, skin-side down and covered it with a lid halfway through.