Jamaican Jerk Chicken
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Typically cooked in a barrel smoker, Jerk gets it’s distinctive flavor and color from low, slow cooking over smouldering all spice wood. The long cooking time gets the jerk seasoning extremely caramelized.Now, for those of you who want to go all out, you can easily get your meat much darker than mine (and spicier), by basting the chicken with extra jerk seasoning as it cooks. I had a toddler to feed, so I kept it a little lighter.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Jamaican Jerk Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Typically cooked in a barrel smoker, Jerk gets it’s distinctive flavor and color from low, slow cooking over smouldering all spice wood. The long cooking time gets the jerk seasoning extremely caramelized.Now, for those of you who want to go all out, you can easily get your meat much darker than mine (and spicier), by basting the chicken with extra jerk seasoning as it cooks. I had a toddler to feed, so I kept it a little lighter.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Ingredients
  • 1/2 – 1 recipe Jerk Seasoning
  • 4 lbs chicken legs (and wings, if desired)
For smoking:
  • 1/2 cup whole allspice
  • woodchips (hickory or allspice)
Servings: people
Units:
Instructions
  1. To get the most flavor, marinate the chicken pieces for two days. Just toss with about 1 1/2 cups of Jerk marinade and give a mix once or twice (using gloves).
  2. The day of cooking, soak the wood chips and allspice for about 30 minutes. Then, place in a smoke box and turn the grill on high until smoke plumes out of the smoker box for a solid five minutes.
  3. Reduce heat (probably to low), and only leave one side burner on (the side with the smoker box). When the temperature drops and is steady at 225F, add the chicken to the side with no flame. Smoke for about 2 hours, or until the meat registers 160F with a thermometer (the pieces closer to the lit burner will be done first, unless you’ve rotated them).
  4. For darker color, baste chicken with remaining jerk seasoning every thirty minutes. But this was plenty spicy for us.