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A Jamaican favorite, our Smoked Jerk Chicken is spatchcocked and marinated in a soy sauce and lime jerk marinade and slow smoked over pimento wood. It's full of flavor with Scotch bonnet peppers, cane sugar, fresh ginger and a hint of cinnamon. Dial the heat up or down with seeds from the Scotch bonnets.
Smoked Jerk chicken is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look wonderful. Smoked Jerk chicken is something which I've loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook smoked jerk chicken using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients needed to cook Smoked Jerk chicken:
- 6 large garlic cloves
- Med white onion coarsely chopped
- 4 scotch bonnets (2 with seeds)
- Bunch cilantro
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup lime juice
- 2 tbsp badia jerk seasoning
- 5-6 green onions
- 5 pound whole chicken
Use a cut up fryer chicken for this recipe. When the chicken is cut into pieces, more surface area is exposed for maximum flavor from the jerk. These smoked jerk chicken wings are seasoned with a perfectly balanced blend of savory spice and cooked low and slow on the smoker to add amazing depth of flavor, but the recipe can be followed by baking the wings in the oven (if you must.) The secret ingredient is the pickled peppers. Combined with the fresh green onions, ginger, and garlic.
Instructions to cook Smoked Jerk chicken:
- Process all and taste for seasoning and heat
- Spatchcock the chicken and split into 2 halves
- Loosen the skin and with a pairing knife poke holes or small slits through out the meat
- Cover the chicken with the marinade and rub under all the skin and massage it into the meat and let it marinate overnight
- Pull the chicken out and let sit at room temperature for about an hour. Remove the chicken from the marinade and wipe the marinade off the chicken, season the outside lightly with jerk seasoning (I lightly dust with cayenne as well because I like it hot)
- Smoke at 275 for about 2 hours and then turn the heat up to 400 to crisp the skin. I serve it with cilantro yellow rice and beer braised black beans with a cilantro lime chimichurri and mango hot sauce
Using pellet grills for smoking jerk chicken thighs is the best way to go. The goal is to recreate the classic jerk chicken that originated in Jamaica. In Jamaica, jerk chicken stands are on the roadside. The chefs typically use a steel drum that has been cut in half and turned into a big barrel style smoker grill. In this jerk chicken recipe, a zesty marinade of garlic, brown sugar, cider vinegar, spices and lime juice gives the meat exquisite flavor.
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