Jamaican Jerk Chicken
A classic that never goes out of style, grilled chicken has been served at cookouts for generations. Your grandparents had it and, one day, your grandchildren will too. That's because fewer things taste better on the grill than chicken. The combination of crisp, flavorful skin and moist, tender meat is everything grilled food aspires to be. But, let's face it, every now and then you get a little tired of the same old grilled chicken. This recipe for Jamaican Jerk Chicken will ignite your taste buds and rekindle your appreciation for a backyard standard.
1 hour, 5 minutes
5 hours, 5 minutes
Wood Pellet Flavor -Alder, Apple, Cherry, Pecan
Combine the sugar, herbs, spices, salt, orange juice, vinegar, and soy sauce in a medium bowl. Slowly add the olive oil, whisking constantly to create an emulsion. Add green onions, shallots, garlic, ginger, and habanero chile. Set aside for an hour.
- Rinse the chicken and pat dry. Rub jerk sauce under and over the chicken skin. Cover and refrigerate at least 4 hours.
- Slather the ribs with a very light coating of hot sauce.
- Prepare a medium-hot indirect grill. Sear the chicken over direct heat, about 5 minutes per side. Move to indirect heat and cook at 350°F for 1 hour, turning and basting with jerk sauce every 15 minutes.