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.
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!