Jerk Chicken

Serve with red beans and rice and prepare to be amazed.



Jerk Marinade:


In a food processor or large blender combine all the jerk marinade ingredients and blend until it forms a smooth paste. Season to taste with salt and pepper. Set aside. 

Next, break down the whole chicken into pieces and place in a large zip top bag. (NOTE: You can also just buy chicken legs and breasts already separated at the store). Pour the jerk marinade all over the chicken in the zip top bag and allow to marinade overnight for best results. 

The next day, fire up the charcoal grill. Bank the charcoal to one side of the grill for indirect cooking. Add wood chips or chunks to the charcoal to provide a smokey flavor to the chicken. (NOTE: Pimento wood is traditional but not easy to find in some places. You can sub oak or hickory). Place the jerk chicken on the grill so that it is on the opposite side of the fire. Allow to smoke for around 45 minutes then finish directly over the coals until the internal temperature of the chicken reaches 165 degrees Fahrenheit. (Make sure to keep a close eye on the chicken so they don’t burn). 

Serve with slaw or red beans and rice. 



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