Smoked Jerk chicken

Process all and taste for seasoning and heat

Spatchcock the chicken and split into 2 halves

Loosen the skin and with a pairing knife poke holes or small slits through out the meat

Cover the chicken with the marinade and rub under all the skin and massage it into the meat and let it marinate overnight

Pull the chicken out and let sit at room temperature for about an hour. Remove the chicken from the marinade and wipe the marinade off the chicken, season the outside lightly with jerk seasoning (I lightly dust with cayenne as well because I like it hot)

Smoke at 275 for about 2 hours and then turn the heat up to 400 to crisp the skin. I serve it with cilantro yellow rice and beer braised black beans with a cilantro lime chimichurri and mango hot sauce