Spicy Smoked Jerk Chicken
Experience the bold flavors of Jamaican jerk chicken with this smoked version that's perfect for a family barbecue.
Equipment
- 1 smoker preheated to 250°F
- 1 blender
- 1 large bowl
Ingredients
Jerk Marinade
- 4 scotch bonnet peppers seeds removed for less heat
- 1 tbsp allspice berries
- 1 tbsp fresh thyme leaves
- 6 cloves garlic
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup brown sugar
- 1 inch ginger peeled
Chicken
- 4 lbs chicken thighs and drumsticks
Instructions
Preparation
- Blend the scotch bonnet peppers, allspice, thyme, garlic, soy sauce, lime juice, brown sugar, and ginger in a blender to form a smooth paste.
- Place the chicken in a large bowl, pour the marinade over, and mix well to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
Smoking
- Preheat your smoker to 250°F and add wood chips for smoke flavor. Pimento or hickory wood is recommended for authentic taste.
- Remove chicken from the marinade and place on the smoker rack. Smoke for 2 to 3 hours, turning occasionally, until the internal temperature reaches 165°F.
Serving
- Let the smoked chicken rest for 10 minutes before serving to allow the juices to redistribute.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For a less spicy version, remove the seeds from the peppers. Use pimento wood for an authentic smoky flavor.
Ingredient Substitutions: Substitute scotch bonnet with jalapeños for milder heat.
How to Serve: Pair with rice and peas or serve in a sandwich.
Storage & Freshness: Best consumed within 3 days of preparation.
Make-Ahead Tips: Marinate the chicken the night before for a more intense flavor.
Ingredient Substitutions: Substitute scotch bonnet with jalapeños for milder heat.
How to Serve: Pair with rice and peas or serve in a sandwich.
Storage & Freshness: Best consumed within 3 days of preparation.
Make-Ahead Tips: Marinate the chicken the night before for a more intense flavor.