jerk chicken

Unknown

I am thinking about making jerk chicken on the BGE today. Any ideas out there?[p]Also, I cannot find the long BGE Recipe Book that I think originally came to me via Tim M's site. Any help is appreciated.

char buddy

choo choo,[p]here is a recipe from last year's eggfest in waldorf, md. Forgive me but I am having a brain freeze and can't remember the cook. (If you are reading this please id yourself and my apologies). I also make a jerk with Mrs. Dog's bottled jerk sauce. Both are good, but it is fun to make your own.[p]Basically it's a modification of "Jackson's Jerk Chicken"
as printed in "Weber's Art of the Grill". - With meat proportions,
cooking times, and temperature settings completely disregarded. [p]6 scallions (chopped)
1 shallot (chopped)
2 scotch bonnet chiles (finely chopped including seeds)
1/2 cup red wine vinegar
1 1/2 tbsp of your favorite hot pepper sauce
- consider changing the proportion on this based
on your sauce. this much "dave's insanity" could
kill a man...
1 tbsp alspice.
2 tbsp grated fresh ginger
1/4 tsp grated nutmeg
1 tsp ground cinnamon
2 tbsp veg oil
1 tbsp kosher salt
1 tsp coarsely ground pepper.[p]Toss it all in a blender (and blend) until smooth. [p]Typically I will create a brine for 8 hours or so and then
dry the chicken off transfer it to the jerk marinate for
another 8 to 24 hours. yesterday I skipped the brine and
only managed 8 hours in the jerk for some bone-in breasts.[p]They were great after 2 hours, indirect, @ 275.[p]