Hickory-Grilled Jerk Chicken

1. 1

   Soak hickory chips in water at least 30 minutes; drain. Prepare Wet Jerk Rub.

2. 2

   Measure 1/2 cup Wet Jerk Rub, and set aside. Coat chicken with remaining 1 cup Wet Jerk Rub. Place chicken in a large, heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator 8 hours.

3. 3

   Preheat gas grill to medium-hot (350u00b0 to 400u00b0) using both burners. After preheating, turn left burner off. Place hickory chips in a disposable aluminum foil pan or an aluminum foil packet poked with holes on grill over right burner. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place chicken on rack over left burner. Grill, uncovered, 30 minutes or until done, turning frequently. Transfer chicken to a platter, and keep warm.

4. 4

   Combine rice and remaining ingredients; toss gently. Spoon rice evenly onto each individual serving plate. Top rice with chicken. Serve immediately. Serve with reserved Wet Jerk Rub.

* Per serving · 4 servings · Values may vary.

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