Jerk Chicken Recipe
Slow-smoked over pimento wood with our secret blend of scotch bonnet, allspice, thyme, and island spices. Served with rice & peas and coleslaw.
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Ingredients
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Jerk Chicken
Rice & Peas
Coleslaw
Method
Jerk Chicken
- 1
Make the jerk marinade
In a blender or food processor combine vegetable oil, lime juice, soy sauce, brown sugar, toasted ground pimento, ground allspice, scotch bonnet pepper (seeded for less heat if desired), fresh thyme leaves, chopped green onions, garlic, ginger, chopped onion, ground black pepper, salt, nutmeg, and cinnamon. Blend until a coarse, spreadable paste forms, scraping down sides once. Taste carefully and adjust salt or heat.
- 2
Marinate the chicken
Pat chicken thighs dry with paper towels. Reserve 1/4 cup of the marinade for basting. Rub the remaining marinade thoroughly under the skin and over each piece so they are evenly coated. Place chicken in a nonreactive container or zip-top bag and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration.
- 3
Prepare smoker or grill
If using a smoker, preheat to 225°F (107°C). If using a charcoal or gas grill, set up for indirect cooking and aim for 225–250°F (107–121°C). Drain soaked pimento wood chips and add to the smoker box or directly to hot coals to produce steady smoke. Allow smoke to establish before adding chicken.
- 4
Slow-smoke the chicken
Remove chicken from refrigerator about 30 minutes before cooking to come toward room temperature. Place chicken skin-side up on the smoker grate over indirect heat. Smoke at 225–250°F (107–121°C) until internal temperature reaches 165°F (74°C) at the thickest part, about 1.5–2.5 hours depending on size. During the last 20–30 minutes, baste the chicken with the reserved marinade every 8–10 minutes to build a glossy, flavored exterior and help caramelize the sugars.
- 5
Rice & Peas
- 6
Rinse and combine
Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, drained beans, coconut milk, water, whole allspice, whole scallion, thyme sprig, salt, and black pepper. Stir once to distribute.
- 7
Cook
Bring mixture to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer 18–20 minutes until liquid is absorbed and rice is tender. Do not lift the lid while cooking.
- 8
Steam and finish
Turn off heat and let rice rest, covered, 5–10 minutes. Remove and discard thyme sprig, scallion, and whole allspice. Fluff rice with a fork and adjust seasoning to taste. Keep warm until serving.
Coleslaw
- 9
Make dressing
In a bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 10
Combine slaw
In a large bowl toss shredded green cabbage, red cabbage, and grated carrot. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning; chill at least 20 minutes to let flavors meld before serving.