Jamaican Jerk Raspberry Chicken
- 4 pounds chicken drumettes*
- 2 tablespoons olive oil
- 2 cups hickory chips
- 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 (350u0b0 to 400u0b0), 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.
chicken, olive oil, hickory chips
Taken from www.myrecipes.com/recipe/jamaican-jerk-raspberry-chicken (may not work)