Jamaican Jerk Raspberry Chicken

Ingredients

Raspberry Glaze
2 c hickory chips
4 lbs chicken drumettes*
3 tbsps Jamaican Jerk Rub
2 tbsps olive oil

Raspberry Glaze:

2 Tbsp butter

1/2 medium sweet onion, diced

1/2 (18 oz) jar raspberry preserves

1 1/2 tsp Jamaican jerk rub

1 Tbsp dry red wine

1 1/2 tsp red wine vinegar

1 Tbsp lemon juice

Directions for Glaze:

Melt butter over medium-high heat; add onion, and saute until tender. Stir in preserves, Jamaican jerk rub, and olive oil; cook, stirring often, 5 minutes or until preserves are melted. stir in wine and vinegar. Bring to a boil; reduce heat, and simmer 15 minutes. Add lemon juice. Yields: 1 cup

Directions for Chicken:

Step #1 Rub chicken with oil, & sprinkle with Jamaican Jerk Rub.
Step #2 Cover up & chill 4 to 6 hrs.
Step #3 Soak wood chips in water 30 mins.
Step #4 Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.
Step #5 Drain chips; place on a square of heavy-duty aluminum foil wrap.
Step #6 Fold foil wrap to seal; cut several slits in top of packet.
Step #7 Place foil wrap packet on 1 side of coals.
Step #8 Place drip pan between coals.
Step #9 Place rack on grill.
Step #10 Arrange chicken over medium-hot coals (350° to 400°), covered with grill lid, & grill, 10 to 15 mins on each side.
Step #11 Place chicken over drip pan, covered with grill lid, 5 to 6 mins on each side, & grill, brushing often with Raspberry Glaze.
Step #12 * 4 lbs chicken wings may be substituted for drumettes.
Step #13 Cut off wingtips, & discard; cut wings in half at joint.
Step #14 Continue as directed above.
Step #15 Jamaican Jerk Raspberry Ribs: Substitute 4 lbs pork back ribs, cut into pieces, for 4 lbs chicken drumettes.
Step #16 Grill as directed for chicken or until ribs are tender.
Enjoy the Jamaican Jerk Raspberry Chicken recipe

Servings