 Jamaican Jerk Chicken
Ingredients
1 Chicken, quartered or 12 chicken thighs, skin on
2 whole jalapeno peppers, seeds removed, rough chopped
1 whole Scotch bonnet pepper, seeds removed, rough chopped
1 bunch thyme leaves (about 10-15 stalks, leaves picked from hard stems)
8 cloves garlic
1 cup scallions, rough chopped
2 teaspoons white pepper
¼ cup smoked black pepper
½ cup kosher salt
¾ cup freshly ground Jamaican allspice
1 teaspoon nutmeg
¾ cup cane sugar
¾ cup orange juice, fresh squeezed
Pimento Wood
2 Tablespoons whole Jamaican allspice
Ginger beer (optional)
Method
1. Place peppers, garlic, thyme and scallions in food processor and pulse until it forms a paste.
2. Add the remaining ingredients, except for the orange juice and puree.
3. With processor running, slowly add OJ until all is incorporated. You may adjust the amount of Orange Juice used depending on how dry or wet you prefer the rub to be.
4. Jerk rub can be stored 5-7 days refrigerated.
5. Marinate chicken in jerk rub 2-8 hours, keeping refrigerated.
6. Remove chicken from the refrigerator and bring to room temperature.
7. Preheat grill to 300 degrees.
8. Before grilling add Pimento wood to smoker or using a smoker box add 2 tablespoons Jamaican allspice. Bring to smoke. Add wood or spice as necessary to maintain smoke.
9. Grill chicken approximately 40 minutes until it reaches an internal temperature of 160 degrees. Remove from grill and rest about 10 minutes. Internal temperature should reach a resting temperature of 165 degrees.
Optional: glaze or serve with ginger infused syrup (ginger beer).
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