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Jerk chicken on the egg??

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edited November -1 in EggHead Forum
I'm going to try doing a whole chicken jerk style on the egg today. What is the best way to do so? I've got some walkerswood jerk seasoning paste to use. What other tips can you all give me? Thanks for any help you can give me!!
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  • KevinH
    KevinH Posts: 165
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    mozer67,[p]I do jerk chicken all the time. Spatchcock the chicken and rub olive oil on the skin. Slide your fingers underneath the skin to loosen, but make sure you don't tear the skin so it falls off. Rub the pasted under the skin as much as possible. You can use a spoon to push the paste around the thighs and legs. Rub some paste on the outside of the skin, it will adhere to the olive oil.[p]Then cook direct on a raised grid, bone side down, at 375 degrees for about an hour for a 4 lb chicken (more or less depending on size). No flipping required, and the bird will get a nice smoky flavor from the lump -- don't add smoking wood.[p]Naked Whiz has a great description of spatchcock chicken, see link below.[p]
    [ul][li]spatchcock chicken[/ul]
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