Smoked Jerk Chicken
Caribbean-style jerk chicken with heat.
Jump to RecipeJerk chicken is all about that Caribbean heat - scotch bonnets, allspice, thyme, and smoke. It's bold, spicy, and absolutely delicious. The marinade creates an incredible flavor that penetrates deep into the meat.
This is perfect for Caribbean-themed parties, summer cookouts, or any time you want something with serious flavor. The heat level can be adjusted for different crowds.
Traditional accompaniments are rice and peas (coconut rice with kidney beans), fried plantains, and coleslaw. Festival bread is traditional if you can find it. Cold beer or rum punch are appropriate beverages.
The scotch bonnets provide the signature heat - adjust the quantity for your heat tolerance. The allspice and thyme are essential to authentic flavor. Fresh ingredients make a difference here.
Marinating overnight is essential for the flavors to penetrate. The marinade will create some charring during cooking - this is desirable and adds flavor. Don't worry if it looks dark.
Ingredients
Instructions
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1
Blend peppers, garlic, lime, soy, thyme. Try Plowboys Yardbird Rub for extra flavor.
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2
Mix with jerk seasoning.
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3
Marinate chicken overnight.
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4
Smoke at 275°F for approximately 2-2. 5 hours.
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5
Chicken is done when internal temp reaches 165°F in breast, 175°F in thigh. Use an instant-read thermometer for accuracy.
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6
Serve with rice and peas.