jamaican jerk chicken on the big green egg

Upon returning from a magical week in Jamaica, we found ourselves missing everything. Crystal clear caribbean waters, friendly people, local rum, hot, sunny days, and (of course) the jerk chicken. So, as we faced a chilly and gray Sunday in the Bay Area, we decided to give our own version of the chicken a go. We had the foresight to grab some Busha Browne's at the airport on the way back and fired up the egg - super simple and delicious.

4 chicken quarters

Busha Browne sauce or dry rub

- Using Lazzari lump charcoal, get the egg up to 300

- Non- raised direct cook

- 60 minutes total cook time, we flipped at 45 minutes

- Pull off the grill when the chicken's internal temp is 160

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