Jerk Chicken

Prep: 15 min.; Chill: 8 hr.; Stand: 30 min.; Grill: 1 hr., 10 min. A cousin of one of the club members created this recipe after sampling jerk-flavored foods in Haiti and Jamaica.

Yield: Makes 8 servings

Ingredients

• 1 1/2  teaspoons  seasoned salt
• 1  teaspoon  garlic powder
• 1  teaspoon  lemon pepper
• 1  teaspoon  paprika
• 2  (2 1/2- to 3-lb.) cut-up whole chickens
• 1  fresh lime, cut in half
• 1  (11-oz.) jar Jamaican jerk seasoning*
• Garnish: lime slices

Preparation

1. Stir together first 4 ingredients. Arrange chicken pieces, skin sides down, in an aluminum foil-lined roasting pan. Sprinkle both sides of chicken with seasoned salt mixture. Squeeze juice from lime over chicken. Spread jerk seasoning on both sides of chicken. Cover with plastic wrap, and chill 8 to 24 hours. Let stand at room temperature 30 minutes.

2. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Arrange chicken over unlit side, and grill, covered with grill lid, 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 170°. Garnish, if desired.

*1 (8-oz.) bottle liquid Jamaican jerk marinade may be substituted.

Note: For testing purposes only, we used Walkerswood Traditional Jamaican Jerk Seasoning.