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