1/2 cup vegetable oil
1 cup cider vinegar
2 tablespoons Dry Jerk Seasoning, plus more to taste
1/4 teaspoon ground white pepper
1 large egg
4 large bone-in, skin-on chicken breast halves
Prepare a low fire in a charcoal grill using a combination of charcoal and pimento wood. If you don't have pimento wood, subsitute apple or hickory, or just use charcoal. Preheat a gas grill 225 to 275 degrees F. In a blender combine the oil, vinegar, the 2 tablespoons seasoning, the white pepper, and egg to make the barbeque sauce. Set aside.
Place the chicken on the grill, skin side down, and grill for 20 minutes, basting frequently with the sauce. Repeat on the second side, grilling for 20 minutes, or until the juices run clear when the meat is pierced. For more flavor, sprinkle generously with additional dry jerk seasoning after cooking.