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1
Blend all the ingredients for the paste together in a blender.
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2
Pour into a bowl and cover with plastic wrap.
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3
Let sit for 24 hours.
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4
Using a backyard grill, start your charcoal with charcoal chimney (Never use lighter fluid).
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5
When all the coals are covered in a fine grey ash, dump them on 1 side of your grill.
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6
Using a stick or spatula push all the coals into a pile.
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7
Put your grate on the grill.
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8
Chicken:
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9
Open the beer and pour about a quarter of the beer out of each can.
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10
Literally rub the chicken cavities and exterior of the chickens with the jerk paste.
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11
Carefully put each can of beer into the cavity of the chickens, bring the legs around the can and truss together.
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12
Put the chickens on the opposite side of the fire.
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13
Sometimes you may need to put a brick or rock on the backside of the chicken to keep it stable and upright.
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14
Put the lid on the grill and make sure the vent holes are directly above the chicken to provide adequate drafting of heat and smoke over the bird.
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15
Keep the vent holes open all the way.
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16
Cook chickens for 4 to 5 hours at a temperature of 225 degrees F. You will want to rotate the birds a quarter turn every hour and add coals, when needed, to maintain the temperature.
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17
Be careful not to add too many coals at once when attempting to bring your temperature back up.
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18
You may get it too hot and will have a tough time bringing it back down.
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19
Open the lid only when you have to check the temperature.
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20
Remove the chickens from the grill and set aside for 10 minutes.
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21
Discard the beer cans and refrigerate the chicken until ready to serve.
