The weather gods don't like jerk chicken!

I started an entry for the spicy throw down yesterday.
I mixed up a batch of my jerk marinade and started about 5 lbs of boneless skinless thighs soaking in it. I like to go at least 24 hours for this process.
I plan on using the vortex with some lump coal and pecan chunks.
At the moment, we are having 20 mph sustained winds and rain. :sad:

My grilling area is somewhat protected, but not against 20mph sideways rain.

Worst case, I have chicken tomorrow night and I don't wait to the last minute for the next challenge. If the winds calm down I'll get some fire going and some chicken grilling!.

5 lbs of boneless skinless thighs marinating away!
Marinade is one that started from a recipe from Epicurious' website and I've been tweaking it for probably 20 years as my taste changes.
I've been enjoying more heat lately, so I used 2 additional habeneros this time around.
The main players in the marinade are scallions, habeneros, soy sauce, ginger, garlic, allspice, lime juice, bay leaves, thyme, cinnamon, salt and sugar.
I think it is the closest to jerk I've had in Jamaica as I've ever had.
Hoping for a break in the rain!

The wind has slowed down a bit and we have ignition!

Jerk On!

At the turn. Smells like Jamaica, but without the ganja!

After a quick sear on top of the vortex and they're off the grill.
The weather is the nicest it's been all day.
Sides and plating are next, then my first throwdown entry!
Definitely not my best looking yardbird, but the stuff in the islands isn't the prettiest either!
It is as authentic as I've ever had and makes me smile.
Thanks for following along!
Terry