Smoked Jerk Chicken

By NicoleP

Ingredients

• zest and juice of 1 orange and 1 lime
• 2 tsp each of cinnamon, allspice and thyme
• 6 cloves garlic, peeled
• 4 scallions, trimmed and chopped
• 1 tbsp soy sauce
• 2 tsp sugar
• 1 tbsp kosher salt
• 1-3 habannero peppers, seeded
• 1/3 cup olive oil
• 5-6 lbs, bone-in chicken thighs, drumsticks and breasts
• 1 cup wood chips

Preparation

Step 1

Zest orange and lime, then juice them. Combine juice and zest with ingredients cinnamon through olive oil in blender; process until smooth. Divide between 2 zip lock bags with chicken. Refrigerate 3-24 hours.

Remove chicken from refrigerator. Light 1 side of gas grill to medium, or prepare charcoal grill for indirect grilling (250-300°). Set foil pan with 1/2 cup wood chips over coals. Grill chicken skin side up on oiled grates opposite coals. Close lid and grill, undisturbed, for 30 minutes. Add another 1/2 cup wood chips to pan; flip chicken. Add charcoal or adjust burners as needed to maintain temperature.

After 1 hour, check temperature of chicken with instant read thermometer. Breasts are done at 165°, thighs and drumsticks at 180°. This could take 1-2 hours or more (breasts may cook faster). Refrigerate any leftovers.