Rasta Don’s Ultimate Jerk Chicken Recipe
by: BBQ Guy
Combine the mango, cucumber, jalapeno, red onion, lime juice, and cilantro leaves and mix well.
1 whole free-range chicken (about 5 pounds), cut into 10 pieces
2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 cloves garlic or 1 whole head
1 (1-inch) piece fresh ginger, sliced
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, leaves picked
1-2 teaspoon Mad Dog 357 hot sauce (vary to heat tolerance)
1/4 cup packed light brown sugar
Green Amigo Mango Salsa
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
1 - 2 tablespoons Green Amigo hot sauce
Salt and pepper
Smoking chips, soaked in water for 15 minutes
Limes, for garnish
Parsley, for garnish
Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
Preheat grill with a hot side (coals banked) and the other side cool/warm as set up for indirect cooking.
Prepare a foil packet of soaked wood chips (oak/hickory/cherry or apple but preferably pimento wood chips) and place foil packet over the hot coals and the chicken on the opposite side away from the hot coals. Cover the grill with the vents open and over the chicken side to draft the smoke over the chicken parts. Cook for 30-60 minutes depending on the size of chicken parts and temperature of fire until the chicken breast internal temperature reads 160. Remove from grill and foil tent the chicken and let stand for 5- 10 minutes. Serve with a drizzle or side of Mango Salsa and a garnish of lime and parsley sprig.
Kapow in yo' mouth!