This is a TNT recipe. Good stuff!
Jerk Chicken (Al Roker)
1/4 cup pineapple juice
4 scallions, white & green parts chopped
3 cloves garlic chopped
2 tablespoons Caribbean-style hot sauce
1 tablespoon dark brown sugar
1 teaspoon Kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon dried thyme
1 4 pound chicken cut into pcs
Instructions: In small bowl, whisk together all ingredients (except chicken). Use immediately, or cover and store in the refrigerator for up to 2 days. (Makes about 1 cup.)
Rinse chicken pcs under cold running water & pat dry with paper towels. Rub the chicken pcs with jerk seasoning. Cover with plastic wrap and refrigerate for at least 4 hours, up to 12 hours.
Let sit at room temperature for 20 minutes before grilling.
Put the thighs and legs on the grill and cover. Ten minutes later, add the breasts and wings to allow for different grilling times. Grill the chicken, turning once, for 1 to 1 1/2 hours, or until the juices run clear when the meat is pierced. Internal temp. should be 180º in the thickest part of the thigh.