Okay so this recipe will have a few more steps than the Tri-tip recipe did but it's just as easy.  I will also give away a little secret that I have found has served me well over the years when cooking boneless skinless chicken breast.

Items needed:

Boneless skinless chicken breast (1 - 2 lbs.)

4 cups rice and 4 cups of dried kidney beans (dark or light), or dried black beans, or use canned beans (2-15.5 oz cans)

8 cups of water

Big Daddy Hill's Jamaican Jerk Seasoning (this item will soon be available from the website)

First cook the rice on a stove top or in a rice cooker.  Prepare the rice by combining rice, water, and beans.  If using dried beans you will need to soak these overnight in water and strain.  Add 1/4 cup of Big Daddy Hill's Jerk Seasoning.  Cook the rice, and fluff once finished.  

For the chicken:   Then prep the chicken by trimming any fat.  Season liberally with Big Daddy Hill's Jerk Seasoning.  Allow the chicken to marinade for at least a half hour. Preheat your smoker to 450 degrees at this point.  After the marinade time add approximately 1/4 cup of oil (canola, or vegetable) (see note below on oils).  Mix the oil in thoroughly in the chicken.

Place chicken on the smoker and cook for 3 minutes, then flip pieces of chicken and cook for another 3 minutes. Then flip the chicken and again cook for another 3 minutes, and then again flip again and you guessed it!! Cook for another 3 minutes.  Total cook time should be 12-15 minutes (including your flip times).  Pull the chicken and allow to rest for 3 more minutes (an ideal time to plate your rice and beans!)  Serve while hot.

Note:  My choice of oil is usually Extra Virgin Olive Oil, but in this case I find the oil to carry a certain flavor that does not do any of the Jerk Seasoning flavors justice.  In general I find Canola or Vegetable Oils to be flavorless)

I hope you enjoy, and leave comments or questions!