tag:blogger.com,1999:blog-2519728884834730200.post4302785909623650925..comments2024-03-02T07:13:54.095-05:00Comments on Chef Bolek: Jamaican Jerk Chicken (Savage Boleks' BBQ 2011)Keith Bolekhttp://www.blogger.com/profile/13799921811007314431noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2519728884834730200.post-76083009523175235232011-07-15T19:45:55.126-04:002011-07-15T19:45:55.126-04:00The trick I used at wine club to have a lot of Jer...The trick I used at wine club to have a lot of Jerk chicken ready at once was to pre-cook it in a 200 degree oven in disposable aluminum roasting pans, then just crisped the chicken on the grill at the last minute. Still had to do two batches on a standard Weber Kettle grill due to space issues, but crisping takes just a few minutes vs hours to cook it through (even assuming I got by without my usual 2 level firePaulnoreply@blogger.com