Jerked, Grilled, Whole Chicken

Rub

2 Cups Dark Brown Sugar
1 Cup Butt Kickin' Blacken, Jamaican Jerk
2 Tablespoons Coarse Kosher Salt
2 5 Pound Whole Chickens
1 1/2 Cups Vegetable Oil

1. Begin by de-boning the chicken. It's easy to do, doesn't take much time, and you can see how it's done with my recipe for de-boning a chicken

2. Mix up the ingredients for the rub, and set it aside.

3. Place one of the de-boned chickens in a large bowl. Coat with 1/2 the oil, and 1/2 of the rub. Repeat with the second chicken.

4. Get the grill to hot, clean the grates, turn the heat to low, and place the chicken on the grates.

Ron's Note:
Instead of oiling the grill with a dampened paper towel, you can use the oil on the chicken. Just swipe the chicken over the spot on the grill where you'll be placing the de-boned chicken.

5. Cook the chicken over low - medium heat for about 1 hour, or until it's done. One way you can tell that it's done is that the juices will run clear when it's poked with a knife.

6. To serve:
Cut sections off the chicken, and plate with Jerked, Citrus Rice, and Cantaloupe Salsa

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