Smoked Jerk Chicken
Ingredients
Chicken breast
Jerk Marinade:
½ onion, chopped
2 cloves garlic, peeled
2 tsp fresh thyme leaves or 1 tsp dried thyme
2 tsp salt
1 tbsp brown sugar
2 tsp Jamaican allspice
½ tsp nutmeg
½ tsp cinnamon
2 chili peppers of your choice, finely ground (I used Scotch bonnet)
½ tsp pepper
2 tbsp lime juice
3 tbsp vegetable oil
½ tbsp apple cider vinegar
Preparation
Combine all ingredients for marinade in a food processor and blend until smooth
Reserve a few tablespoons of marinade and pour the remainder over chicken breast and marinate overnight (or at least for 4 hours)
Preheat smoker to 250°F with hickory bisquettes
Place chicken in smoker and, after an hour, brush marinade over chicken
Smoke chicken breasts until they reach an internal temperature of 165°F
Remove from smoker and brush with any remaining marinade
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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