Smoked Jerk Chicken On The Bbq 1770080270796 Htvz

Ingredients

• 3.5 lbs Whole chicken, quartered
• 3 whole Scotch bonnet peppers, minced
• 2 tbsp Allspice berries, ground
• 1 tbsp Fresh thyme leaves
• 1 tbsp Fresh ginger, grated
• 4 cloves Garlic cloves, minced
• 2 tbsp Brown sugar
• 0.25 cup Soy sauce
• 2 tbsp Lime juice
• 0.5 cup Green onions, chopped
• 2 cups Pimento or Hickory wood chips

Instructions

1. 1

   In a blender, combine peppers, allspice, thyme, ginger, garlic, brown sugar, soy sauce, lime juice, and green onions to create a thick marinade.

2. 2

   Place chicken pieces in a large bowl and coat thoroughly with the jerk marinade, ensuring it gets under the skin.

3. 3

   Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

4. 4

   Prepare your BBQ for indirect heat cooking, aiming for a steady temperature of 225°F (107°C).

5. 5

   Add soaked wood chips to the coals or smoker box to begin generating smoke.

6. 6

   Place chicken on the cool side of the grill, skin side up, and close the lid.

7. 7

   Smoke the chicken for approximately 75-90 minutes until the internal temperature reaches 165°F (74°C).

8. 8

   Optional: Move chicken to the direct heat side for the last 2 minutes to crisp the skin.