re: Walkerswood Jerk Seasoning

I actually use the WalkersWood Jerk Marinade now. The same stuff just more liquefied and easier to use. I cut a few slits in a whole chicken and get as much marinade between the skin and the meat as possible (all over the chicken). I rub some in the cavity and then rub the outside. When using the full jerk seasoning (picture in your post) I would cut it with beer or chicken stock and do the same. It is a matter of taste because the jerk seasoning is very spicy and hot, which I like. I’ve let it marinade in the fridge for 4 hours to 24 hours depending on nothing more than my schedule.

I’ve cooked it two ways, beer can style and splitting the breast and grilling it flayed out. I prefer the beer can style because the crispy skin with the flavor is the best way. I tended to burn too much of the skin using the flayed out style (it’s good this way just have to watch it). For the beer can style I mix have a can of beer with the marinade and shove it up the bird. I cook it on the grill when warm and in the oven when its cold outside.

In the oven at 350 for 1 hr 15 min 1 ½ hours for a 3 ½ to 4 lb bird.

On the grill, at medium – high and indirect heat for same time frame.

I let the bird rest, tented for 10 minutes (both methods) when done.

I also put the giblets in some tin foil with the marinade and throw them on for awhile.

In addition, I have cooked a pound of chicken gizzards, covered in the marinade, in an aluminum pan over the grill and in the oven for the same times and temps as above. If you like gizzards, they’re pretty good.
I have some photos, but can’t post right now.

link for the marinade. World Market has this as well.
LINK