Jamaica / Caribbean
Pimento-Smoked Jerk Chicken
Overnight jerk marinade, slow smoke, hard finish over coals.
120 minutes Serves 6
Where this comes from
Jerk began as a Maroon preservation technique in the Jamaican hills — heavily seasoned meat cooked slow in covered pits over green pimento wood.
Ingredients
- 2 whole chickens, halved
- 8 scallions
- 6 scotch bonnet peppers
- 2 tbsp ground allspice
- 2 tbsp fresh thyme leaves
- 4 cloves garlic
- 2-inch piece ginger
- 3 tbsp brown sugar
- 1/4 cup soy sauce
- Juice of 3 limes
- 2 tsp salt
Method
- 011. Blend all marinade ingredients to a coarse paste.
- 022. Rub under and over the skin. Marinate 12-24 hours.
- 033. Smoke indirect at 275-300F with pimento or allspice wood for 90 minutes.
- 044. Finish skin-side down over direct coals 5-8 minutes for char.
- 055. Rest 10 minutes, chop through the bone, serve with rice and peas.
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