Recipe:

4 people

For the Jerk chicken:

Ingredients:

• 4 whole chicken leg and thigh
• 1 tbsp rub that RUBS Jamaican blend
• 1 Tbsp soy sauce
• 2 Tbsp vegetable oil
• 2 Tbsp water

Directions:

• Mix the spice blend and wet ingredients in a bowl.
• Score the chicken skin with a sharp knife about 1 inch apart
• Place the chicken and marinade in a ziplock bag for 45 minutes or up to overnight.
• Preheat the oven to 425 f 
• Cook for 60 minutes
• (or)
• Cook over direct flame on the grill until the skin crisps, finish on indirect heat until fully cooked (160 f)

Serve with:

Rum & Lime, Pineapple Salsa

Ingredients:

• 1 oz Rum
• 2 fresh limes squeezed
• hand full fresh cilantro chopped
• 1 pineapple cored and diced
• 1 small sweet red pepper diced
• 1 small red onion diced
• 1 jalapeno diced. Add more if you like it hot.
• pinch of kosher salt

Recipe:

• Mix all the ingredients in a bowl 
• keep in the fridge until ready to serve

This can be made the day before.