Clean the Chicken

Cut the 2 limes in halves, rub the entire Chicken with the lime halves, squeezing the limes as you do to impart the juice onto the chicken.

Combine all of the ingredients from the oil to the rum into a blender or food processor and blend until smooth.

Rub the blended Marinade under the skin, then refrigerate the chicken overnight.

Place Chicken on a Roasting Pan.

In a piece of foil, ad the pimento sticks, chips, or leaves and fold the foil into a packet.

Poke slits in the packet to allow the smoke to infuse the chicken and place the packet under the chicken in the bottom of the roasting pan.

Cook low and slow at 250-275 degrees 2.5-3 hours until juices run clear.

Use a meat thermometer to assure that meat is thoroughly cooked to 165 degrees F.

Prepare your grill. Charcoal or gas will work just fine.

Soak Chips in water for at least 20 min.

Soak Leaves in water for 20 minutes

Soak Sticks in water for at least 20 min.

Use the offset cooking technique: Heat on one side of the grill and the meat on the other, that is the most important step to great Jerk grilling.

Wrap Chips in foil

Poke small hole for smoke to escape

Place directly on coals or on Gas burner or you can use a smoker box

Make a bed of leaves on the cool side of the grill

Place sticks on top of leaves

Place meat on sticks

More leaves can be put in a pan of water over heat

Cook 275 for 2.5 to 3 hours - Let’er smoke

Baste with Red Stripe Beer

Add another hand full of chips after 2 hours

Continue to cook until juices run clear.