Chef Ted Reader's Slash and Grill Jerk Chicken w/ Honey Rum Baste - Recipes - Hasty Bake Charcoal Gr

Ingredients

• Jerk Marinade: (will need to chill overnight)
• ½ cup hot jerk seasoning (found in ethnic section of most grocery stores. My favorite brand is Walker’s Woods Jerk Paste
• ¼ cup Honey
• 2 tbsp. olive oil
• 2 oz. spiced rum
• ½ bunch fresh thyme
• 2 piece green onion/scallion
• 1-2 oranges
• 6 pieces fresh chicken legs, back attached
• Salt and freshly ground black pepper to taste
• Spiced Honey Rum Baste:
• ½ cup honey
• 2 tbls butter
• 2 oranges, halved
• In a bowl combine jerk paste, ¼ cup honey, olive oil and 2 oz. of spiced rum. Stir and set aside.
• Cut one orange in half and squeeze the juices into the jerk/honey mixture, cut what’s left of the juiced orange into 8 pieces. Add it into the mix.
• Chop the thyme and the scallion and add to the mix Stir and set aside
• Using a sharp knife slash/score the chicken legs on both sides about ¼ inch deep and 1 inch apart.
• Set your Hasty Bake up for indirect grilling getting the temperature to about 325 degrees F with the fire tray on the lowest setting
• Remove chicken legs from marinade brushing off excess marinade to reduce flare ups on your grill.
• Season chicken legs with freshly ground pink salt and black peppercorns.
• Place chicken on the coolest part of the grill and close lid. Smoke/roast chicken legs for approximately 45-60 minutes until the chicken is almost done and the legs are a mahogany color
• Raise your fire tray to about mid-range (bake)
• As the chicken is grilling, grill the orange halves. When chicken is done squeeze the grilled oranges over the jerk chicken and serve immediately.
• Recipe type: Grill , Smoke
• By: Ted Reader