SMOKED JERK CHICKEN RECIPES

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QUICK-SMOKED JERK CHICKEN RECIPE | EATINGWELL



Quick-Smoked Jerk Chicken Recipe | EatingWell image

In this jerk chicken recipe, a zesty marinade of garlic, brown sugar, cider vinegar, spices and lime juice gives the meat exquisite flavor. The hickory woodchips lend a lightly smoky flavor to the chicken, but feel free to grill the chicken over coals or gas instead. Serve with a green salad and a buttermilk-herb dressing.

Provided by David Bonom

Categories     Healthy Chicken Recipes

Total Time 2 hours 0 minutes

Number Of Ingredients 14

4 scallion greens, chopped
½ medium red onion, chopped
1 Scotch bonnet or habanero pepper, seeded
2 cloves garlic
3 tablespoons packed brown sugar
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons ground allspice
1?½ teaspoons dried thyme
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon freshly ground pepper
4 to 4 1/2 pounds bone-in chicken parts (thighs, drumsticks and/or breasts), skin removed

Steps:

  • To prepare jerk paste: Combine scallion greens, onion, Scotch bonnet (or habanero), garlic, brown sugar, lime juice, vinegar, oil, allspice, thyme, salt, cinnamon and pepper in a blender; puree. Transfer the mixture to a bowl.
  • To marinate chicken: If using bone-in chicken breasts, cut each breast in half crosswise to make two portions; trim visible fat from the chicken. Add to the jerk paste and refrigerate for 1 hour.
  • To grill chicken: Place 2 large handfuls of hickory woodchips in a large bowl, cover with water and let soak for at least 30 minutes.
  • Preheat a gas grill to medium or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
  • If using a gas grill, turn off one or two burners (depending on your grill) so one part is no longer lit. Add one handful of soaked woodchips directly onto the charcoal or into a stainless-steel smoker box. (To improvise a smoker box, see Tips.)
  • When the wood begins to smoke, oil the grill rack (see Tips). Remove the chicken from the marinade and place on the rack above the unlit portion of the grill. (Discard any remaining marinade.) Close the lid and cook, adding the second handful of soaked woodchips after 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 33 to 35 minutes.

Nutrition Facts : Calories 218.4 calories, CarbohydrateContent 5.8 g, CholesterolContent 115.9 mg, FatContent 7.6 g, FiberContent 0.6 g, ProteinContent 29.9 g, SaturatedFatContent 2 g, SodiumContent 315.9 mg, SugarContent 4.3 g

JERK SMOKED CHICKEN RECIPE | MYRECIPES



Jerk Smoked Chicken Recipe | MyRecipes image

If habanero pepper sauce isn't available, substitute any red hot sauce.

Provided by MyRecipes

Yield 6 servings (serving size: 5 ounces)

Number Of Ingredients 12

2 limes
1 orange
? cup sliced green onions
¼ cup habanero pepper sauce
1?½ tablespoons dried thyme
1?½ teaspoons ground allspice
1 teaspoon freshly ground black pepper
½ teaspoon salt
¼ teaspoon ground cloves
3 garlic cloves, peeled
2 (3-pound) broiler-fryers
4 (3-inch) chunks hickory wood

Steps:

  • Squeeze juice from limes and orange; set citrus rinds aside. Combine citrus juice, onions, and next 7 ingredients in a blender or food processor; process until well blended.
  • Remove and discard giblets and neck from chickens. Rinse chickens under cold water, and pat dry. Trim excess fat from chickens. Starting at neck cavities, loosen skin from breasts and drumsticks by gently pushing fingers between skin and meat. Place citrus rinds in body cavities. Lift wing tips up and over backs; tuck under chickens.
  • Place chickens in a large zip-top plastic bag. Pour juice mixture under loosened skin of chickens. Seal bag, and marinate in refrigerator at least 2 hours, turning bag occasionally.
  • Soak hickory chunks in water 30 minutes to 1 hour. Drain well.
  • Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes or until center coals are covered with gray ash. Place soaked hickory chunks on top of coals. Remove chickens from bag, reserving marinade. Place water pan in smoker; add reserved marinade and hot water to pan to within 1 inch of rim.
  • Place chickens, breast sides up, on rack in smoker, allowing enough room between chickens for air to circulate. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Cover with lid; cook 3 hours or until thermometer registers 180°. Refill water pan and add charcoal to fire as needed.
  • Remove chickens from smoker; let stand 10 minutes. Remove and discard skin before eating, if desired (analysis does not include skin).
  • carbo rating: 4

Nutrition Facts : Calories 267 calories, CarbohydrateContent 6 g, CholesterolContent 142 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 45 g, SaturatedFatContent 1.5 g, SodiumContent 611 mg

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