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jerk chicken

CP_56c75501dcb18 avatar
Recipe by
C P
@CP_56c75501dcb18
Anywhere, AL

A little word of advice... I wouldn't recommend marinating overnight, I'll try to put this nicely... It’ll burn like H E double toothpicks going into your mouth! AND yes... coming out the “other” end…. even hotter!!!

yield 4 -6
prep time 6 Hr 30 Min
cook time 2 Hr 20 Min
method Smoke

Ingredients For jerk chicken

  • 1
    chicken, cut into serving pieces
  • 1 jar
    10 oz.walkerswood traditional jerk seasoning
  • 4
    dashes, colgin mesquite liquid smoke
  • 1 tsp
    ginger,opt.
  • 1 tsp
    cinnamon,opt.
  • 1/4 tsp
    clove, ground
  • 1/4 tsp
    allspice, ground,opt.
  • 1/2 tsp
    freshly grated nutmeg
  • 1 tsp
    lime zest, fresh minced,opt.
  • 1 Tbsp
    lime juice,fresh,opt.
  • 4 Tbsp
    butter, softened (if grilling)

How To Make jerk chicken

  • 1
    * Cut chicken into serving size pieces and place in a freezer Ziploc bag, gallon size bag.
  • 2
    * In the Ziploc bag add WWalkerswood Traditional Jerk Seasoning, Colgin Mesquite Liquid Smoke, ginger, cinnamon, cloves, all spice, nutmeg, lime zest, lime juice and butter (if grilling), removing as much air from Ziploc bag while sealing to close… squishing the contents inside of the Ziploc, making sure to completely and evenly cover chicken pieces.
  • 3
    * Refrigerate the chicken to marinade for 6 hrs.The longer you marinate, the chicken the hotter it gets.
  • 4
    *If not Smoking: Bake 375F for 1 hr. 20 min., and then broil 5 mins.
  • 5
    
 * If Smoking: Before moving to an apartment, we owned a smoker and smoked the chicken … resulting in a 100% improved tasting chicken! 
The differences between Baking verse Smoking the chicken in ingredients: 1. Rub the butter (soften) completely covering the chicken pieces before placing in the Ziploc bag.
 2. Omit the liquid smoke.
  • 6
    Put the chicken pieces in your smoker and wait for about an hour. After one hour, turn the chicken pieces to cook the other side.The chicken pieces should be done cooking after about two hours. Use a meat thermometer to check if the chicken pieces are done. Check the temperature of the thickest part of the chicken thigh and make sure that it is about 160 degrees Fahrenheit. If the temperature is 160 degrees Fahrenheit, the chicken pieces are done cooking and you have successfully finished smoking chicken.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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