Robust Jerk Chicken

Experience the taste of Jamaica with this robust and savory Jerk Chicken recipe. Slow-smoked on a Weber Kettle grill, this dish marries the heat of hot chilies with the depth of an aromatic spice blend. You'll feel as if you've been transported straight to a vibrant Jamaican beach with every bite.

Ingredients

🍗 8-10 lb bone-in, skin-on chicken suggested Free-Range Organic
🍈 1/3 cup fresh lime juice
🥣 1/2 cup soy sauce suggested Kikkoman
🧄 3-4 garlic cloves
🌿 3 tablespoons fresh thyme
🧅 1 medium red onion
🌱 3 large or 10 medium scallions
🥄 3/4 cup safflower oil brand mentioned by presenter
🍬 2 tablespoons dark brown sugar
🌶️ Hot chilies to taste use Scotch Bonnet for authentic flavor
🌿 2 teaspoons ground allspice
🌿 1/2 teaspoon ground cloves
🌿 1/2 teaspoon ground nutmeg
🌶️ 2 teaspoons ground black pepper
🌿 2-3 pimento leaves optional
🧂 Salt to taste

Instructions

1- Prepare Your Ingredients:

• Strip the leaves from the thyme and chop scallions.
• Peel and slice ginger using a spoon.
• Quarter the red onion and peel garlic cloves.
• Slice hot chilies, adjusting seed inclusion based on desired heat.

2- Grind Spices:

• Use a spice grinder for black pepper, cloves, and allspice. Grate nutmeg separately.

3- Create the Marinade:

• Combine lime juice, soy sauce, safflower oil, ginger, garlic, and onion in a Vitamix blender. Blend until mostly smooth.
• Add ground spices, brown sugar, thyme leaves, scallions, chilies, and optional pimento leaves. Blend to a coarse texture.

4- Marinate the Chicken:

• Place chicken in a large container. Pour half of the marinade over chicken, ensuring coverage under the skin.
• Cover and allow to marinate overnight in the refrigerator.

5- Prepare the Grill:

• Clean Weber Kettle Grill with crumpled aluminum foil; remove ashes.
• Set bottom vents open to middle position.
• Place charcoal briquettes and lump charcoal on opposite sides of the grate.
• Light charcoal, preheating until ashed over. Position a foil drip pan between charcoal piles.

6- Smoke the Chicken:

• Remove chicken from refrigerator to reach room temperature.
• Once grill maintains 250-275°F, place chicken skin-side down over the drip pan.
• Salt directly on the grill, then flip skin-side up after 10 minutes.
• Add soaked wood chips atop coals, close the lid with vents over chicken.
• Smoke for approximately 2 hours, maintaining heat and adding wood chips as needed.

7- Finish and Serve:

• Verify chicken reaches 165°F internally; remove from grill.
• Allow resting for a few minutes.
• Serve with yellow rice and mango salsa, garnished with lime wedges.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: Approximately 2 hours 20 minutes
Servings: 6-8
Calories: Approximately 450-500 per serving
Equipment: Weber Kettle Grill; Weber Rapid Fire Chimney Starter; Charcoal: Kingsford Match Light briquettes & The Original Charcoal Company lump charcoal; Pimento, Apple, or Western BBQ Peach wood chips; Knife; Vitamix Blender; Spice Grinder; Disposable vinyl/nitrile gloves; Assortment of bowls; Disposable foil drip pan; Tin foil; Tongs Dollar Tree; Scissors for herbs; Pot holders

Cooking Tips

• Spice Grinding: Freshly grind spices for maximum flavor.
• Temperature Management: Use small lump charcoal pieces to maintain heat.
• Marinade: Keep chunky to retain texture.
• Wood Chips: Soak before use to optimize smoke flavor.

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Robust Jerk Chicken