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
In a blender or food processor, combine scotch bonnet peppers, garlic cloves, lime juice, soy sauce, fresh thyme leaves, and a generous amount of jerk seasoning. Blend into a thick paste.
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2
Score the chicken pieces with shallow cuts. Coat thoroughly with the jerk marinade, working it into the cuts. Cover and marinate overnight in the fridge.
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3
Set your smoker to 275°F with Bear Mountain Apple Pellets for a mild smoke that lets the bold jerk flavors dominate.
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4
Place the chicken pieces on the smoker grate and cook for about 2-2.5 hours.
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5
The chicken is done when the breast pieces reach 165°F and the thigh pieces reach 175°F. Verify with an instant-read thermometer.
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6
Serve with rice and peas, fried plantains, and extra hot sauce on the side.