Jamaican Jerk Chicken
To make Jamaican Jerk, it requires a two phase cooking process. The first is searing the meat over direct heat, and the second is smoking over indirect heat. I prepare both chicken & pork using this recipe. I like to use my Weber Kettle, charcoal, and wood chips. For the wood chips I use a broth can that I partially open the lid and then poke holes in it. Add the wood chips, close the lid and throw on top of the charcoal.
1 medium onion. 3 green onions. 1 habanera chiles. 4 garlic cloves. 1 Tbsp. Chinese five spice. 1 Tbsp. allspice. 1 Tbsp. black pepper. 1 tsp. thyme. 1 tsp. nutmeg. 1 tsp. salt. 1/2 cup soy sauce. 1 Tbsp. oil. 4 lbs. thighs & breasts. Process all ingredients except the chicken in a food processor. Pour into a plastic bag and add the chicken. Marinate over night. Sear over medium coals until a nice dark bark is achieved. Move chicken to indirect heat. Put a can of wood chips directly on the coals. Close lid to grill and smoke for 1 hour.
One thought on “Jamaican Jerk Chicken”
March 31, 2014 at 6:14 pm
Brother Tom, I am so impressed! Mom told me this week-end that you had all these wonderful recipes on Pinterest…including your own. I could read your recipes all day…but i plan to try some now. I haven’t written to you about cooking because I didn’t want to bug you. I have a couple things I want to share with you, but right now I need to go back to work. I just wanted to send you a quick note here. I love you, Tom! I love that you have Crystal on here, too! oxoo, Patty