On Friday, May 14, 2021 at 9:50:43 PM UTC-4, Alex wrote:
> Sqwertz wrote:
> > Home made jerk paste dry brined into a spatchcocked chicken 2 days
> > for flavor penetration, and then smoke-grilled over pecan and post
> > oak 1.5 hours. Served with gochujang flied lice and cool German
> > cucumber salad.
> >
> > https://i.postimg.cc/Gh14gShJ/Jerk-C...ked-Smoked.jpg
> >
> > -sw
> Looks great! I don't think I've ever had jerk seasoning. Time to give
> it a go.

Its simple. Marinate chicken in Italian salad dressing for 4 hours, throw it on the grill and turn it while basting it with more Italian salad dressing. There, you have grilled jerk chicken.