Jamaican Jerk Raspberry Chicken

Ingredients

• 4 pounds chicken drummettes 
• 3 tablespoons jamaican jerk rub 
• 2 tablespoons olive oil 
• 2 cups hickory chips 
• 30 servings raspberry glaze 

Equipment

• frying pan
• grill
• aluminum foil

Directions

1. Rub chicken with oil, and sprinkle with Jamaican Jerk Rub. Cover and chill 4 to 6 hours.
2. Soak wood chips in water 30 minutes.
3. Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.
4. Drain chips; place on a square of heavy-duty aluminum foil. Fold foil to seal; cut several slits in top of packet.
5. Place foil packet on 1 side of coals.
6. Place drip pan between coals.
7. Place rack on grill.
8. Arrange chicken over medium-hot coals (350 to 400), and grill, covered with grill lid, 10 to 15 minutes on each side.
9. Place chicken over drip pan, and grill, covered with grill lid, 5 to 6 minutes on each side, brushing often with Raspberry Glaze.
10. * 4 pounds chicken wings may be substituted for drumettes.
11. Cut off wingtips, and discard; cut wings in half at joint. Continue as directed above.
12. Jamaican Jerk Raspberry Ribs: Substitute 4 pounds pork back ribs, cut into pieces, for 4 pounds chicken drumettes. Grill as directed for chicken or until ribs are tender.