Jamaican Jerk Chicken

What do you need?
1 package of Chicken Thighs
1 bottle of Lawry's 30-Minute Marinade, Caribbean Jerk with Papaya Juice
1/2 cup Mauls Sweet & Mild BBQ Sauce
Jamaican Jerk Seasoning, I use Durkees Grill Creations
Apple Wood Chunks or Chips

Use 1 Cup of the Lawry's to marinate the chicken thighs. Marinate the thighs for 2-3 hours. Mix the remaining Lawry's marinade and the Maull's BBQ Sauce. Save in the frig for later.

30 minutes before you are ready to cook, get your charcoal started in your grill. Once the charcoal is ready, add some chunks of apple wood.

Remove the thighs from the marinade and season with the jerk seasoning, be sure to get the seasoning under the skin as well as on top of the skin. You're now ready to grill the chicken thighs.

Make sure that the wood has started to smoke. Then add the chicken and grill until the internal temperature of the chicken has reached 155 degrees. At this point, begin basting the chicken with the jerk bbq mixture made earlier. When the sauce begins to caramelize, turn the chicken over and baste again. The chicken should be basted twice per side. The chicken is done when the internal temperature reaches 165 degrees.

All that's left to do now is dig in and enjoy.