The Best Smoked Jerk Chicken Recipe for Your Next BBQ

Get ready to savor the taste of the Caribbean with our fiery Jerk Chicken recipe! This flavor-packed dish will transport you straight to the sunny islands with its bold and spicy marinade featuring a blend of traditional Jamaican spices like allspice, cinnamon, nutmeg, and scorching scotch bonnet peppers. Grilled to juicy perfection, each bite is a symphony of flavors that will have you craving more.

• FOOD PROCESSOR

• SAUCE POT AND BRUSH

The Ultimate Smoked Jerk Chicken Recipe – A Pitmaster’s Guidehttps://www.youtube.com/watch?v=Y3fKKs24V6wAre you ready to elevate your BBQ game to legendary status? Gather round while I unveil the secrets to crafting the most mouthwatering, fall-off-the-bone smoked jerk chicken quarters you've ever had the pleasure of tasting. This isn't your average chicken recipe—it's a journey through flavors and smoke that'll have you crowned the pitmaster of your neighborhood.

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The Ultimate Smoked Jerk Chicken Recipe – A Pitmaster’s Guide

Yield: 12+

Author: Delmarva Backyard

Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

This flavor-packed dish will transport you straight to the sunny islands with its bold and spicy marinade featuring a blend of traditional Jamaican spices like allspice, cinnamon, nutmeg, and scorching scotch bonnet peppers. Grilled to juicy perfection, each bite is a symphony of flavors that will have you craving more.

Ingredients

• 3 Tbsp Pimento Seed (All Spice)
• 2 Tbsp Salt
• 2 Tbsp Peppercorns
• 2 Tbsp Brown Sugar
• 1 Tbsp Coriander Powder
• 1 Cinnamon Stick
• 1/2 Tbsp Cloves
• 1/2 Tbsp Tyme
• 2 Tbsp Ginger
• 5 Peppers (Habanero / Scotch Bonnet)
• 1 Med Sweet Onion
• 5 Garlic Cloves
• 4 Scallion Stalks
• 1/4 c Soy Sauce
• 1/4 c Apple Cider Vinegar
• 2 Limes (Juiced)
• 12 Chicken Quarters

Instructions

1. Marinate Like a Master: Take those chicken quarters and give 'em a cozy home in aluminum pans. We're talking at least two quarters per pan, folks. This ain't no time to skimp.
2. Sauce 'Em Up: Pour that rich, spicy jerk sauce evenly over each pan. We want every inch of those quarters smothered in flavor.
3. Rub It In: Get personal with your chicken. Rub that jerk sauce all over each quarter, making sure every nook and cranny is coated in that fiery goodness.
4. The Long Haul: Tuck those beauties into the fridge for a 24-hour flavor infusion. Flip 'em every 6 hours to ensure every side gets its turn in the marinade jacuzzi.
5. Fire Up the Smoker: Warm up your wood smoker to a cozy 275°F (135°C). This is where the alchemy of smoke and spice transforms your chicken into a masterpiece.
6. Skin-Down Smoke Session: Place the chicken on the smoker, skin down, to start that slow cook to perfection.
7. Baste to Taste: Remember that jerk sauce you set aside? It's showtime. Baste the chicken with it every 30 minutes, enveloping it in layers of flavor.
8. The Flip & Baste Maneuver: About an hour and a half in, flip those quarters. Give 'em another basting. They should be soaking up that smoky flavor like a sponge.
9. Crank the Heat: It's time to turn up the dial. Raise your pit temperature to 300°F (149°C) to finish 'em off just right.
10. The Perfect Pull: Your chicken's ready to come off the smoker when it hits that sweet spot of 195°F (90.5°C). This is where tenderness meets flavor.
11. The Final Rest: Let those quarters rest for 30 minutes. This is crucial, y'all. It lets the juices redistribute, making every bite juicier than the last.
12. Feast Time: Now, the moment of truth. Dig in and enjoy the smoky, spicy, utterly irresistible flavor of your smoked jerk chicken quarters.

Notes

Pro Tip - 1/2 c favorite BBQ Sauce

Pro Tip - make sure you use each quarter to soak up as much Jerk Sauce as possible right before placing it on the smoker

Recommended Products

Sauce Pot and Basting Brush Set

Additional Tips

• Marinade Time: Let the chicken marinate for at least 24 hours to ensure deep, rich flavors.

• Consistent Temperature: Maintain a steady smoker temperature of 275°F for even cooking.

• Basting: Baste the chicken with the reserved jerk sauce every 30 minutes for extra flavor.

• Resting Time: Allow the chicken to rest for at least 30 minutes after smoking to let the juices redistribute.

• Serve with Sides: Pair the jerk chicken with traditional sides like rice and peas, plantains, or coleslaw for a complete meal.

The Ultimate Smoked Jerk Chicken recipe! With these tips and techniques, you’re ready to create a dish that’s bursting with flavor and sure to impress at your next BBQ. Enjoy the rich, spicy taste of the Caribbean right in your backyard.

FAQ Section

Q: Can I use chicken breasts or thighs instead of quarters? A: Yes, you can use any chicken cuts, but adjust the cooking time accordingly to ensure they are cooked through.

Q: How spicy is this jerk chicken recipe? A: This recipe has a good amount of heat from the scotch bonnet peppers, but you can adjust the spice level by using fewer peppers or a milder variety.

Q: What type of wood is best for smoking jerk chicken? A: Fruitwoods like apple or cherry are great choices, as they add a subtle sweetness that complements the spicy jerk marinade.

Q: Can I prepare the jerk sauce in advance? A: Yes, you can make the jerk sauce a few days ahead and store it in the refrigerator until ready to use.

Q: How do I prevent the chicken from drying out on the smoker? A: Basting regularly with the reserved jerk sauce and maintaining a consistent smoker temperature will help keep the chicken moist.