Grilled Jerk Chicken
- One 3-pound broiler/ fryer chicken cut into quarters
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon Jamaican Jerk Seasoning and Marinade
Wash and pat dry chicken. In a large bowl or heavy-duty zip-top plastic bag; combine all ingredients making sure to coat all pieces of chicken. Chicken can be seasoned ahead. Cover and refrigerated up to overnight. Grill over medium-high heat 40-45 minutes turning frequently. Chicken is done when juices run clear cut into near bone.
Yield: 4 servings