This was some of the best chicken I've had. I used a whole chicken and cut it up and just used all the pieces. I like to do this anyway because it's cheaper and you can use the carcass to make stock. We smoked ours on the grill using the wood chips and it came out so juicy and flavorful. We'll definitely make this again and again.
Jacqui’s Jerk Chicken
From EatingWell: January/February 2010
Sweet, savory and spicy all at once, Jacqui Sinclair’s jerk marinade is absolutely addictive. Try it on pork loin, firm white fish or even goat if you can find it. The wood chips are optional if you’re grilling, but they add an authentic, subtle flavor to the chicken. Serve with a slightly sweet side dish, such as sweet potatoes or cornbread, to balance the heat.