Jamaican Jerk 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
- 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!