After a bunch of delays, I finally got a chance to make the chicken yesterday. Thanks to the advice here, I used some apple chips, cooked indirect and then finished direct to crisp up the skin. To my great surprise, the family devoured the bird.
If you like jerk flavors but are worried about too much heat, I highly recommend Penzey's jerk seasoning. My kids even enjoyed it. Personally, I like a little more heat, but it was perfect for the rest of my family's tastes.