Serves 4
Ingredients:
8 pieces of chicken such as 4 thighs and 4 legs (dark meat seems to work best)
1 tablespoon kosher salt
3 tablespoons of jerk seasoning such as Walkerswood (click here)
1 cup vegetable oil
5 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons grated ginger
3 tablespoons yellow mustard
2 tablespoons honey
You will also need a couple sheets of heavy duty aluminum foil
Directions:
Rinse chicken, pat dry. Sprinkle with salt. Put chicken in a gallon size ziplock bag. Put the other ingredients into the bag and then seal. Mix ingredients and chicken thoroughly inside the bag and then put the bag in the refrigerator for at least 2 hours and as long as overnight.
Prepare charcoal grill by putting coals on just one side of the grill. After the coals are heated and the grate has been placed over the coals and cleaned, place chicken over coals to blacken it. As each piece is blackened, move it to the non-heated portion of the grill. After all the chicken has been charred and moved off the heat, put the lid on the grill and cook for about 1/2 hour.
After it has cooked, lay out 2 sheets of the aluminum foil, one on top of each other on a side table. Place the chicken on the foil and wrap it up sealing the foil at the top making a pouch. Place the pouch back on the grill and continue to cook the chicken indirectly. Add more charcoal if needed. After another 1/2 hour or so when the chicken is done and basically falling off the bone, remove the pouch and let it set 15 minutes before serving.
