Jerk Chicken

[kanfoush]

Hi all,

So far I have done ribs and pulled pork in my 1400 and they both came out fantastic. I want to try to make Jerk Chicken. I had it on a cruise excursion a few years ago and it was awesome. I have found many recipes and have tried to fake it on the grill with only marginal success.

I bought some Pimento wood chips and now want to try to make good Jerk Chicken in the smoker.

Does anyone have any experience/advice ?

Thanks.

Dan

[Tampasteve]

Pimento flavored smoke sounds interesting. Keep us updated......Steve

[kanfoush]

I made the Jerk Chicken yesterday and it came out great. I bought whole chickens and split them.

I used the recipe below (from the Pimento wood supplier) for the marinade and let them marinade for 24 hours. I cooked some of the remaining marinade down a bit and used it for a dipping sauce. I did cut the quantiity of peppers in half only because some of the people who were coming over wouldn't have liked there chicken that hot. I would !

One word of warning......wear gloves when cutting the peppers, 3 days later and I am still having trouble putting my contacts in. The pepper oils stay in your hands regardless of how many times you wash them. Ouch.

I used Pimento wood and put a pan in the bottom of the smoker with water and pimento leaves (as recommened by the Pimento wood supplier). He claimed that the leaves were a necessity but be sure not to let them burn or I would get a bitter taste.

Smoked for 2 1/2 hours at 225 degF and then finished them off on a hot grill to crisp them up. Very good, flavorfull, and moist.

Dan



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•1/2 liter (2 cups) of Soy sauce - low sodium
•1 hand full of pimento grains - or about 4 tablespoons of freshly ground allspice
•1 bunch of scallions or green onions. If you have a sensitive stomach, you can use leeks instead
•1 head of garlic
•12 scotch bonnet or Habanero peppers. De-seed them
•2 oz of vinegar - cane if you can find it, white vinegar works well also
•1 bunch of fresh thyme
•1 tablespoon of paprika
•1 tablespoon freshly ground nutmeg
•1 tablespoon freshly ground cinnamon
•1 tablespoon freshly ground black pepper
•1 tablespoon white pepper
•2 tablespoons of brown sugar
•2 oz dark rum (optional)

Combine all ingredients in a blender or food processor and blend until smooth. Wash chicken and rub with lime halves. Reserve some sauce for dipping. Marinade for 20 min to 24 hours.

You can also add fruit juice to add volume. Cook with pimento wood products - until juices run clear.