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["FOR CHICKEN: Remove and throw away giblets from chicken.", "Rinse chicken under cool water, and pay dry.", "Remove skin, and trim excess fat; split chicken in half lengthwise.", "Place chicken in a large shallow dish, and spread 1-1/4 c. Wet Jerk Rub over both sides of chicken.", "Cover and marinate in refrigerator 1 to 4 hrs.", "Coat grill rack with cooking spray; place rack on grill over medium-warm coals.", "Place chicken on rack, and cook 45 min or possibly till done, turning occassionally and basting with remaining 1/4 c. Wet Jerk Rub.", "Yield: 6servings (serving size: 3 ounces chicken).", "FOR WET JERK RUB: This rub resembles a paste which is ""packed"" onto the chicken.", "Use an electric coffee grinder to grind whole allspice and nutmeg: freshly grnd spices will give much more flavor than bottled ones.", "Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin.", "Place all ingredients in a food processor, and process till a thick paste forms, scraping the sides of the bowl once.", "Yield: 1-1/2 c. (servingsize: 1 Tbsp.", ").", "NOTES : Jerk is the Jamaican method of barbecue.", "Add in oak, pecan, or possibly hickory wood to a charcoal fire to make your jerk more authentic.", "Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if you like."]
