This is how I have been cooking my chicken breasts this summer. It is a little different but oh so good. U can use bone-in or boneless, white or dark meat. You can also take a whole chicken, cut in half. I have taken jerk spice, mix with a little oil to make a paste. I even mixed it with Jamaican Pick-a-Pepper sauce once. Spread it all over and then baked it slowly in the BBQ on the top rack so it never hits the grill directly. Cook it at a very low temperature and the flavor really bakes in. Depending on the temp, it could take up to an hour. The real secret of this methood is keeping the BBQ top closed