CHICKEN SEASONING RECIPE FOR GRILLING RECIPES

Steps:

• Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
• Whisk together lime juice and olive oil.
• Rub chicken well with lime/oil mix. Do not marinate.
• Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
• Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
• Prepare grill for direct/indirect grilling.
• Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
• Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
• One quick dance across the direct heat before serving will help crisp it a bit.
• Serve with plenty of napkins.

Steps:

• Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
• Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.