Preparation:
MIX THE OIL TOGETHER WITH THE JERK SEASONING IN A SIDE DISH. RINSE CHICKEN
PARTS AND PAT DRY. ARRANGE IN A FLAT DISH AND POUR ON THE MIXTURE. USE A
SPOON
OR BASTING BRUSH TO COAT EACH PIECE. MARINADE FOR UP TO FOUR HOURS AT ROOM
TEMPERATURE (out of direct sunlight) OR UP TO 24 HOURS UNDER REFRIGERATION
(REMOVE AND LET STAND AT ROOM TEMPERATURE PRIOR TO COOKING.
GRILL / BARBECUE AND SERVE. (OR REMOVE TO A SEPARATE BAKING DISH AND BAKE AT
350 UNTIL DONE. BROWN UNDER BROILER AND SERVE.) | 