Simple Jerk Chicken

Instructions

1. Rinse the drumsticks and remove any excess feathers. Place the drumsticks into a large mixing bowl, squeeze the juice of the limes over the chicken and sprinkle with 1 1/2 Tablespoons of salt. Mixing the chicken well in the lime and salt. Cover the bowl with Saran Wrap and place it in the refrigerator for at least 30 minutes.
2. Remove the chicken from the refrigerator and add in all the dry spices and mix well. Then add 2 Tablespoons of Walkerswood Jerk Seasoning (Mild or Hot and Spicy depending on your preference. Cover the chicken and return the bowl to the refrigerator to allow the chicken to marinate for a minimum of 4 hours or up to 3 days. The longer the chicken marinates, the more flavorful it will be.
3. Once you have marinated the chicken for the desired period, it’s time to grill. Bring your cast iron grill to a medium-high heat and spray liberally it with cooking oil and turn on the overhead fan.
4. Grill each piece of chicken until blackened and thoroughly cooked through. Periodically then the drumsticks to ensure that each side gets a nice crispy skin and the juices run clear.
5. While the chicken is grilling, prepare the jerk sauce by mixing 1 cup of BBQ sauce 2 teaspoons of jerk seasoning. (You can adjust the spice level by adding more or less jerk seasoning as desired. If you are unsure, simply add 1/4 teaspoon of jerk seasoning at a time and taste it after each addition until you have the desired spice level.)
6. Remove the chicken from the skillet and place the chicken into a large mixing bowl. Pour the 3/4 cup of the jerk sauce over the chicken and toss the chicken in the sauce. Reserve the remaining sauce for dipping (or to pour over some rice and peas).
7. Plate, serve with desired side dishes and enjoy.

• Servings : 8
• Ready in : 290 Minutes
• Course : Dinner
• Recipe Type : Dinner
• Ingredient : Poultry