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Although the recipe calls for cutting the chicken in half, you can use chicken pieces as well. However, keep in mind, a halved chicken maintains more juiciness and is less apt to dry out than chicken pieces.
One 3 to 4 pound chicken, cut in half
1 cup jerk sauce
1. In a bowl or dish, rub chicken all over with jerk sauce; make sure all surfaces are completely covered. For best results, cover and refrigerate overnight.
2. Place chicken on grill over direct medium heat with dark meat closest to heat source.
3. Baste occasionally with remaining sauce. Turn chicken after about 1 hour. Cook for another hour to an hour and a half until well done and sauce is caramelized.
Yield: Serves 4.
That sounds terrific but how do you make the jerk marinade?
