3 ½ tbsp. Seasoned’s All Purpose seasoning
4 tbsp. Seasoned’s Jamaican Jerk seasoning
1 tsp garlic powder
2 tsp. ground scotch bonnet peppers (habanero) or cayenne pepper- handle with care!
1⁄3 cup sugar
3 lbs. chicken (pieces, wings, halves, whatever you prefer)
1 juiced lime
1⁄4 cup olive oil
Whisk together lime juice and olive oil. Rub chicken well with lime/oil mix. Do not marinate.
Combine all other seasonings and ingredients in a bowl. Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken.
Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature. Prepare grill for direct/indirect grilling.
Grill chicken over hot direct fire. Don’t worry about the black, it’s supposed to be there. In fact, 30 to 40 percent of the skin should end up black, but it will not be bitter.
Once seared, remove to the indirect heat area of the grill and cook to 165 degrees. Serve with plenty of napkins!