Hickory-Grilled Jerk Chicken

Name: Hickory-Grilled Jerk Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 946 milliliters cooked long-grain rice (cooked without salt or fat); 2 Tbsps peeled, grated gingerroot; 6 servings Wet Jerk Rub, divided; 3 Tbsps fresh lime juice; 1 teaspoons freshly grated nutmeg; 6 servings Hickory chips; 0 teaspoons salt; 680 grams skinned, boned chicken breast halves

Hickory-Grilled Jerk Chicken might be just the Central American recipe you are searching for. One serving contains 372 calories, 7g of protein, and 9g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. If you have nutmeg, salt, gingerroot, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Soak hickory chips in water at least 30 minutes; drain. Prepare Wet Jerk Rub.

Ingredients you will need

French Fries

Water

Dry Seasoning Rub

Measure 1/2 cup Wet Jerk Rub, and set aside. Coat chicken with remaining 1 cup Wet Jerk Rub.

Ingredients you will need

Whole Chicken

Dry Seasoning Rub

Place chicken in a large, heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator 8 hours.

Ingredients you will need

Whole Chicken

Equipment you will use

Ziploc Bags

Preheat gas grill to medium-hot (350 to 40

Equipment you will use

Grill

using both burners. After preheating, turn left burner off.

Place hickory chips in a disposable aluminum foil pan or an aluminum foil packet poked with holes on grill over right burner. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).

Ingredients you will need

Cooking Spray