- 2
- 30 mins
- 100 mins
Ingredients
- Jerk Marinade
- 1-1/2 tablespoons coriander seeds
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 –3 habanero chiles (depending on how much spice you can handle!), stemmed, seeded, and quartered
- 8 scallions, chopped
- 6 garlic cloves, peeled
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons grated lime zest (3 limes), plus lime wedges for serving
- 2 tablespoons yellow mustard
- 1 tablespoon dried thyme
- 1 tablespoon ground ginger
- 1 tablespoon packed brown sugar
- 2-1/4 teaspoons salt
- 2 teaspoons dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground nutmeg
- Chicken
- 1 3-1/2 to 4 lb. whole chicken, split in half
- 2 tablespoons allspice berries
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup wood chips
Preparation
Step 1
Prepare Marinade
Place all ingredients into a blender jar and blend until smooth (1–3 minutes). Scrape down sides if necessary to blend all ingredients well. Set aside.
Split Chicken
Place the chicken breast-side down on a cutting board and cut along either side of the backbone with kitchen shears to remove it.
Using a sharp chef’s knife, cut through the breastbone of the chicken to split it in half.
Marinate Chicken
Place chicken halves in a bowl, pan, or gallon-size zipper-lock bag. Pour jerk marinade over the chicken and coat completely. The chicken should fit snugly in the bowl or pan for the marinade to be evenly dispersed on all sides. Cover chicken with plastic wrap (or remove air from the zipper-lock bag and zip shut) and let the chicken sit at room temperature while you fire up the grill.
Make Wood Chip Packet
Soak wood chips, allspice berries, and fresh herbs in water for 15 minutes. Drain the wood chip packet ingredients and place over a large double-layer area of heavy duty aluminum foil. Fold into a packet and cut two two-inch slits in the top of the packet. Set aside.
Preheat Grill
Place about 2 quarts of unlit lump charcoal in the bottom of the grill (we used a Pit Barrel Cooker). Light 1 chimney full of lump charcoal.
Pour lit coals over the unlit ones and set the wood chip packet on the coals. Replace the lid over the grill and allow the wood chip packet to start smoking and the grill to preheat. This may take about 30 minutes as opposed to only taking about 5-15 minutes in warmer months.
Cook Chicken
Place the chicken halves on the grill, meat side up. Close the lid and set a TimeStick for 30 minutes. Remember, if you’re lookin’ you’re not cookin’! After 30 minutes* spot-check the chicken breasts with a ThermoPop. You’re looking for an internal temperature of about 130-135°F (54-57°C). Once that temperature range is verified, flip the chicken halves so they are meat side down. Spot-check the chicken’s internal temperatureSet your TimeStick for 15 minutes. Once the 15-minute* alarm sounds, spot-check the internal temperature of the chicken with a ThermoPop. Be sure to check multiple areas of the legs and breast meat to be sure you’ve captured the lowest temperature. Pull the chicken once it reaches 155-157°F (68-69°C). Transfer the chicken indoors.
Your cooking time may vary from what is listed here. Always cook your meats to their target internal doneness temperature, not time alone.
Rest and Serve
Cover and rest for 5-10 minutes. Carve as desired and serve with lime wedges.