• 1 whole fryer, thawed, gizzards removed
  • 2–3 tbsp. The Jerk
  • 2–4 garlic cloves, minced
  • 1+ hot pepper, preferably a habanero, minced, optional
  • 2–3 tsp. salt
  • 2–3 tbsp. olive oil
  • wood chips or plank for smoking; allspice or cherry wood is traditional; however, cedar works in a pinch


Lay your chicken breast-down on a poultry-safe cutting board. With a tough pair of kitchen shears, cut the chicken along the backbone until split; basically, you’re butterflying the bird. Turn over and press the chicken with your hands to flatten the bird as much as possible. In a bowl with a fork or with a mortar and pestle, mix The Jerk, garlic cloves, hot pepper, salt, and olive oil. Quantities should be judged according to the size of the bird, but, when finished, the mixture should form a thick paste. Pull the chicken skin away from the breast and season with a portion of The Jerk mixture; next, cover the entire chicken with the The Jerk mixture. Allow chicken to marinate in the refrigerator for at least 4 hours. One hour before you are ready to cook the chicken, immerse your wood chips or plank in water and allow to soak until ready to use. Prepare and pre-heat grill as needed. If you’re using a charcoal grill, when the coals are grey, separate into two piles at the sides and place the wood chips or plank in between the piles. If using a gas grill, turn off the burners on one side of the grill and place wood chips or plank in grill as instructed in your grill’s manual. Place chicken over wood and cook for 1 hour or until the thickest part of the breast reaches an internal temperature of at least 165 degrees. Serve with something to cool the mouth.