Jerk Chicken (or Pork Loin)

Ingredients:

• 2.5 – 3lb. chicken, washed, dried and butterflied (preferably free range)
• 1 oz. Arawak Farm® Jerk Dry Rub
• 4 oz. pimento wood chips, soaked for minimum 1 hour (mesquite or hickory will work in a pinch)
• Charcoal or gas grill (you can also roast in 375° oven for 40-45 minutes)

Preparation:

NOTE: if you are using a gas grill, turn off one of the burners and reduce the others to medium
low. You want the temperature around 275°. If you are using a charcoal grill, place coals to
one side of the grill.

• Marinate chicken with Arawak Farm® Jerk Dry Rub (to taste) for 4 hours (preferably
  overnight)
•  Heat grill to high and scrape clean.
• Add soaked chips to your smoker box (or wrap in foil and poke holes in foil)
• Place chicken on the grate (breast side up) over the burner that has been turned off or
  the cooler side of the charcoal grill.
• Cook for about 45 minutes to 1 hour. Turn chicken over about half way through (resist
  the temptation to open the grill until close to the cooking time. Let the smoke do its
  thing).