BBQ Jamaican Jerk Chicken

• 2 lb Chicken legs
• 1 tbsp Ground Allspice
• 1 tbsp Lawry's seasoning salt
• 2 tsp Paprika (any)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/4 tsp Ground clove
• 1/4 tsp Cinnamon
• 1/4 tsp Black pepper
• 1/4 tsp Cayenne pepper

1. Mix dry rub and seasoned chicken.
2. Refrigerate 4 to 24 hours.
3. Store extra seasoning in an airtight container.
4. Set up your grill for Indirect Heat with a drip pan in the middle.
5. Place chicken on the grill grate over the drip pan and cook at 350F for about 1 hour or longer .
6. When the chickens internal temperature is 180F it is done.
7. Let the chicken rest for 5 to 10 minutes before serving.

chicken, ground allspice, salt, paprika, garlic, onion, ground clove, cinnamon, black pepper, cayenne pepper

Taken from cookpad.com/us/recipes/357274-bbq-jamaican-jerk-chicken (may not work)