"...chicken marinated in jerk spices and cooked slow over a charcoal and wood fire can't be beat..." Helen Willinsky

• 2 chickens (about 3 1/2 pounds each) cut into serving pieces
• 3 cups jerk marinade

Method

Put the chicken in a large dish and pour over 2 cups of the marinade.  turn the chicken pieces over to coat them completely, cover, and refrigerate for 4 to 6 hours.

For authentic flavor, build a low fire in a charcoal grill with a combination of charcoal and pimento wood and hold the temperature around 225° F.  If you don't have pimento wood, substitute apple wood or hickory, or use all charcoal.  If using a gas grill, preheat to 225° to 250°F.  Place the chicken pieces on the grill, skin side down.  This will grease the grill and prevent the chicken from sticking.  Cover the grill and cook the chicken, basting frequently with the remaining 3/4 cup marinade and turning the chicken every 10 minutes or so, for 1 1/2 to 2 hours.  The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork, and the internal temperature is 160°F.

Serves: 6

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Reprinted with permission from© 2007, Helen Willinsky, Jerk from Jamaica: Barbecue Caribbean Style, published by Ten Speed Press    click for book review

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