Jamaican Jerk Chicken

WHAT'S GRILLING TONIGHT?

 
For us, summer is a wonderful time to gather for long days with family and friends. However, for some of our children, nieces and nephews, it also involves the count down of the days before they head back to college or university. Luckily, they are in the right place when it comes to getting food and cooking tips to take back with them when they return to their own apartments in the fall. Grilling always features foremost when we are planning the lessons, and around here, there is never a shortage of a willing panel of judges. This week, Ubayda was inspired by an article in Mens Journal Magazine to try a new recipe. Needless to say, he got an A+ for his Smoked Jamaican Jerk Chicken!!

EMMA and KRISTINE wait anxiously!

Jamaican Jerk Chicken

Marinate the chicken pieces overnight, roast them slowly on the smoker, then finish them off over hot coals for juicy and tender chicken with an intense fusion of flavour: smoky, sweet and spicy.  

6 lbs bone-in chicken pieces

¼ cup apple cider vinegar

Juice of 1 lime

Jerk seasoning paste:

1 red onion, chopped

3 cloves garlic

2 scotch bonnet peppers

1 scallion

2 tbsp molasses

2 bay leaves

1 tbsp salt

1 tbsp fresh thyme

1 tsp freshly ground black pepper

½ tsp allspice

½ tsp nutmeg

½ tsp cinnamon

1 lime, juiced

In a large glass mixing bowl, combine chicken pieces with apple cider vinegar and lime juice mixture. Meanwhile, in a blender, combine red onion, garlic, scotch bonnet peppers, scallion, molasses, bay leaves, salt, thyme, black pepper, allspice, nutmeg, cinnamon and lime juice, and blend to create a paste.  Gently massage chicken pieces and rub jerk spice paste under the skin and all over each piece of chicken. Cover and refrigerate overnight.

Prepare smoker to cook at 225°F. Add soaked wood chips to coals and water to the diffuser pan. Place chicken pieces on the grids, skin side down. Close smoker lid and cook 1 ½ hours. Set aside the chicken pieces on a platter and remove diffuser pan from the smoker. Open the vents and allow the internal temperature of the smoker to rise to 400-500°F.  Replace grids and set chicken, skin side down on the grids and grill over hot coals for 10-15 minutes, basting with remaining jerk paste and a quick splash of beer if desired.

We served it with this rice and red kidney bean dish and fresh green peas!

Rice and Beans:

6 slices bacon

1 green onion, chopped

2 cloves garlic, chopped

3 sprigs fresh thyme

1 can red kidney beans, drained and rinsed

3 cups water

2 cups long grain rice

Salt and pepper, to taste
1 cup fresh peas.

Fry bacon in a large cast iron pot over medium heat until lightly browned. Add green onion, garlic and thyme and sauté for 3 minutes. Add rice, salt and pepper and stir until coated. Add beans and water, stir and bring to a boil. Cover, reduce heat and simmer for 20-25 minutes. Fluff and serve with fresh steamed, buttered green peas.