Ingredients: |
Ingredients: Jerk Paste
4 scallion greens, chopped
1/2 medium red onion, chopped
1 Scotch bonnet or habanero pepper seeded
2 cloves garlic
3 T packed brown sugar
2 T lime juice
2 T cider vinegar
1 T extra-virgin olive oil
2 tsp. ground allspice
1 1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp ground cinnamon
1/2 tsp. ground fresh pepper
Chicken
4 to 4 1/2 pounds bone-in chicken parts, skin removed
Hickory wooddchips for smoking
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Directions: |
Directions:1. Prepare jerk paste: Combine scallion greens, onion, Scotch bonnet, garlic, brown sugar, lime juice, vinegar, oil, allspice, thyme, salt, cinnamon and pepper in a blender; puree. Transfer the mixture to a bowl.
2. To marinate chicken: If using bone-in chicken breasts, cut each breast in half crosswise to make two portions; trim visible fat from chicken. Add to the jerk paste and refrigerate for 1 hour.
3. To grill chicken: Place 2 large handfuls of hickory woodchips in a large bowl, cover with water and let soak for at least 30 minutes.
4. Preheat gas grill to medium or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium heat (400 degrees)
5. If using a gas grill, turn off one or two burners so one part is no longer lit. Add one handful of soaked woodchips directly onto the charcoal or into a stainless-steel smoker box.
6. When the wood begins to smoke, oil the grill rack. Remove the chicken from the marinade and place on the rack above the unlit portion of the grill. Close the lid and cook, adding the second handful of soaked woodchips after 15 to 20 minutes until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees, 33 to 35 minutes |
This recipe for Quick-Smoked Jerk Chicken is from