Smoked jerk chicken

Votes: 4

Time: 1 hour plus marinating time
Complexity: easily
Servings: 4

A special cooking method in which meat is rubbed with a mixture of hot spices or marinated in them is called "jerk" and originated in Jamaica. In 1655, when the British arrived on the island, slaves of African descent began hiding in the mountains. There, using readily available ingredients, they began cooking meat in a spicy jerky recipe, which would eventually spread to many countries. To ensure the chicken absorbs the marinade's flavor, pierce it with a fork in several places. You can also try baking in the oven at 150°C (300°F) for about an hour instead of grilling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

1 whole chicken (about 2 kg), cut into 10 pieces
Limes, for garnish
Parsley, for garnish
Smoking chips soaked in water for 15 minutes

Jerk marinade

2 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 onion
8 cloves of garlic or 1 whole head
1 piece of ginger (2.5 cm), sliced into rounds
3 green onions, chopped
Juice from 3 limes
A little soy sauce
1/4 cup olive oil, plus extra for drizzling
6 sprigs of thyme, leaves removed
1 Scotch bonnet chilli, halved, plus more to taste
1/4 cup brown sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, chili pepper, allspice, nutmeg, cinnamon, thyme, brown sugar, soy sauce, ginger root, lime juice, parsley

Cooking the dish according to the recipe:

Start by making the Jerk MarinadeCombine all the ingredients in a blender and puree until smooth.

Place the chicken pieces in a large, resealable bag and pour the marinade inside. Place everything in a baking dish and refrigerate overnight.
Heat the grill to maximum heat.

Prepare a tabletop smoker or take a baking sheet with high sides, line it with foil, and place some dampened sawdust on the bottom. Place an inverted grill rack on top. Place the chicken pieces on the rack, keeping them above the sawdust. Cover with foil and grill at high temperature for 10 minutes.
Preheat oven to 150°C.

Transfer the chicken pieces to a baking sheet and drizzle with olive oil. Bake in the oven for a long time at a low temperature until the chicken is tender (about 1 hour). Transfer the chicken from the baking sheet to a serving platter and garnish with lime and parsley before serving.

Categories:

recipe / Backyard Recipes / Summer dishes / Dinner / Grill, barbecue / Hot smoking recipes / Grilled chicken / Grilled poultry / Caribbean cuisine / Jamaican cuisine / Tyler Florence