Name: Spicy Jerk Chicken Recipe, Jamaican style
Ingredients: 1-1/2 Tbsp coriander seeds; 4 tsp allspice berries; 1 Tbsp black peppercorns; 1–4 Scotch bonnet (or habanero) chilies (depending on how much spice you can handle!), stemmed; 8 scallions, rough-chopped; 6 garlic cloves, peeled; 3 Tbsp vegetable oil; 2 Tbsp lime (or other citrus) zest (3 limes), plus lime wedges for serving; 2 Tbsp lime juice; 2 Tbsp white vinegar; 1 1/2 Tbsp fresh thyme; 1 Tbsp ground ginger or 2 Tbsp chopped fresh ginger; 1 Tbsp packed brown sugar; 3 1/2 tsp kosher salt; 1/2 tsp fresh rosemary; 1/2 tsp ground nutmeg; 1/2 tsp ground mace; 6–8 chicken leg quarters; 2 Tbsp allspice berries; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 cinnamon stick, crushed; 2 bay leaves; 1 C wood chips

Description

Jerk chicken, adapted from Master of the Grill, America’s Test Kitchen and Jamaican Jerk Marinade, by Vaughn Stafford Gray

Ingredients

Scale

Jerk marinade paste

1–1/2 Tbsp coriander seeds
4 tsp allspice berries
1 Tbsp black peppercorns
1–4 Scotch bonnet (or habanero) chilies (depending on how much spice you can handle!), stemmed
8 scallions, rough-chopped
6 garlic cloves, peeled
3 Tbsp vegetable oil
2 Tbsp lime (or other citrus) zest (3 limes), plus lime wedges for serving
2 Tbsp lime juice
2 Tbsp white vinegar
1 1/2 Tbsp fresh thyme
1 Tbsp ground ginger or 2 Tbsp chopped fresh ginger
1 Tbsp packed brown sugar
3 1/2 tsp kosher salt
1/2 tsp fresh rosemary
1/2 tsp ground nutmeg
1/2 tsp ground mace

To cook the chicken

6–8 chicken leg quarters
2 Tbsp allspice berries
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 cinnamon stick, crushed
2 bay leaves
1 C wood chips

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Instructions

Make the marinade and marinate the chicken

Place all ingredients into a blender jar and blend until smooth (1–3 minutes). Scrape down sides if necessary to blend all ingredients well.

Place chicken quarters in a bowl, pan, or gallon-size zipper-lock bag. Pour jerk marinade over the chicken and coat completely.

Cover chicken with plastic wrap (or remove air from the zipper-lock bag and zip shut) and let the chicken marinate for several hours or overnight.

Cook the chicken

Make the spicy smoke packet by soaking wood chips, allspice berries, and fresh herbs in water for 15 minutes, then wrapping them in a packet of foil. Cut a few slits in the top of the packet. Set aside.

Preheat your smoker to 300°F (149°C) using your Billows BBQ control fan and Smoke X2.

Put the spice/wood packet directly on the hot coals right before you put the chicken on to cook.

Place the chicken quarters on the grill, skin side up. Insert a probe into the largest thigh and set the high-temp alarm on the meat channel of your Smoke X2 to 190°F (88°C).
Close the lid and cook.
When the high-temp alarm sounds, spot-check the chicken quarters with your Thermapen ONE. If you don’t see any lower temperatures, you’re there! Remove the chicken from heat.

- Cover and rest for 5-10 minutes. Carve as desired and serve with lime wedges, rice and peas, fried plantains, or any other sides you like.