Don’t confuse this tangy, sweet, and spicy grill-roasted chicken with authentic jerk. It is not nearly as incendiary, it doesn’t take hours to prepare, and you don’t cry with every bite. Think of it as G-rated jerk, or jerk for the whole family, or … okay, we admit it – it’s wimpy, it’s mainstream, and it’s really good. What’s more, the sauce is a great all-purpose barbecue sauce, good on ribs, pork, beef, and seafood, as well as chicken.
Prep: 15 minutes (plus 5 minutes for rub)
Grill: About 1½ hours.
BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Long-handled tongs
– Long-handled spatula
– Long-handled basting brush.
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.
INGREDIENTS (MAKES 4 SERVINGS)
4 teaspoons Jerk Rub
1 chicken, about 4 pounds, washed and dried
1 tablespoon vegetable oil
2 tablespoons dark rum 1 tablespoon ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon canola oil
Oil for coating grill grate.
1. Heat the grill as directed.
2. Sprinkle 1 teaspoon jerk rub into the interior cavity of the chicken. Rub 2 teaspoons over the outside, and coat the outside with the vegetable oil. Tie the legs of the chicken together with kitchen twine.
3. Mix the rum, remaining 1 teaspoon jerk rub, ketchup, brown sugar, Worcestershire sauce, vinegar, and canola oil in a bowl until blended; set aside.
4. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste 3 times with the rum mixture during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
5. Remove the chicken to a large serving platter using tongs, with a spatula for support. Let rest for 8 to 10 minutes; carve and serve.