Jamaican Jerk Chicken Quarters

Chicken quarters

Marinade of choice (Authentic Jamaican Jerk and French Indian are our favorites)

-2 tsp for Hot & Spicy per pound

-4 tsp for Sweet & Sassy per pound

BooYah dry seasoning

Directions:

  • Cut each chicken quarter diagonally 3-4 times at least 1 inch deep
  • Sprinkle BooYah to both sides of chicken
  • Apply marinade to both sides of chicken, making sure to get it inside the cuts.
  • Grill or smoke chicken on both sides until cooked with an internal temperature of 165°F or until juices run clear
  • Serve and enjoy!

 

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