BOTG Jerk Chicken

• 4 chicken breast halves with skin and bones (3 pounds), halved crosswise OR 2 1/2 to 3 pounds chicken thighs and drumsticks
• 4 tsbp Island Ting
• 4 tbsp virgin olive oil

Marinate

Divide chicken pieces and marinade between 2 sealable plastic bags.Seal bags, pressing out excess air, then turn bags over several times to distribute marinade.Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.Let chicken stand at room temperature 1 hour before cooking.

Cook

To cook chicken using a charcoal grill: Two zone indirect, charcoal on one side of grill

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch.

Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

Cook chicken until well browned on all sides, 15 to 20 minutes.

Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Serve chicken with jerk gravy (recipe coming soon).