MEGA-Juicy Jerk Chicken (Extraordinarily Flavorful)

We're on a vibrant culinary journey today, cutting across borders and time zones to land squarely in Jamaica, where the sun hits the beaches, and the aroma of jerk chicken floats through the air like an alluring siren song. Ah yes, jerk chicken. It's not just food; it's an incantation of flavors that slaps your palate awake and sends your taste buds on a reggae dance party. This dish, with its tantalizing allure of smoky succulence and fiery spice, embodies everything that grilled chicken aspires to be. But heed this warning - this is no easy weeknight, low-cal venture. You're in for a wild ride of culinary commitment, but when that fragrant, spicy jerk aroma fills your kitchen, you'll realize - every second was worth it.

Now, let's talk about the star of our dish - our precious chickie, as I like to call it. The secret to transforming your humble poultry into a flavor bomb lies in the art of brining. We're not talking about a quick, superficial dip here. No, we're talking about a full-blown, 24-hour aromatic spa retreat that our chicken luxuriates in. Brining, you see, is like the fairy godmother to your Cinderella of a chicken. It takes it from meh to magical, from drab to dazzling. With a little patience and a little science - and by science, I mean a 1% brine based on the weight of your meat - you'll end up with a juicy, flavorful bird that's ready to step into the spotlight.

And now comes the moment of truth - the smoking. Trust me, once you've doused that brined chicken in our homemade jerk paste and placed it on the grill, the real magic begins. Each whiff of smoke carries a note of anticipation, each sizzle a promise of delicious things to come. But remember, folks, we're not in a race against time here. Slow and steady wins the race. Low coals, a chunk of wood, and a steady temperature of 200-225 Fahrenheit, that's the holy trinity of smoking this chicken to perfection. Couple it with a periodic basting of extra jerk paste and a few hours of love, you'll end up with a masterpiece that's crusty on the outside, moist and juicy on the inside. And when you finally sink your teeth into that spicy, smoky, succulent piece of jerk chicken, you'll realize - it was a journey well worth taking. 🤘🏼Adam

Yield: 4-6

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Mega-Juicy Jerk Chicken

Cook time: 3 HourInactive time: 45 HourTotal time: 48 Hour

Ingredients

For the Brine

• 6 Chicken Quarters
• 4 inch piece of Ginger
• 8 Garlic Cloves, crushed
• 2 Tbsp Allspice
• 2 Tbsp Black Peppercorn
• 4 pods Mace
• 1 stick Cinnamon
• 1 bundle Fresh Thyme
• 1 Scotch Bonnet
• 1/2 cup Sugar
• 1% Kosher Salt, see note

For the Jerk Paste

• 1/2 cup Soy Sauce
• 1/2 cup Worcestershire Sauce
• 2 Tbsp Tamarind Paste
• 1 Tbsp White Vinegar
• 1 Tbsp Neutral Oil
• 2 Tbsp Dried Thyme
• 1 1/2 tsp Kosher Salt
• 1 stick Cinnamon
• 1 tsp Black Peppercorn
• 1/2 tsp Clove
• 1 pod Mace
• 1 Tbsp Brown Sugar
• 2 Tbsp Molasses
• 2 Scotch Bonnets
• 1/2 medium Yellow Onion
• 6 Scallions, halved
• 5 Garlic Cloves, peeled
• 4 inch piece Ginger, chopped

Instructions

1. Preparation: Begin by partitioning a whole chicken into quarters. Set aside the breasts for other culinary endeavors, reserving the dark meat for this Jerk Chicken extravaganza.
2. Brining: Create a brine solution with a 1% salinity based on the weight of your chicken. This concoction should contain water, sugar, kosher salt, and an assortment of aromatic spices. Over medium heat, stir this mix until the sugar and salt dissolve completely, allowing the water to absorb the flavors of the aromatics. Next, combine the hot brine with an equal quantity of cold water to accelerate cooling. Immerse the chicken quarters into this brine solution and let it soak in the refrigerator for a full 24 hours.
3. Paste Preparation: For the jerk paste, start by toasting whole spices and then grinding them to a powder. Combine this aromatic powder with vinegar, a neutral oil, freshly prepared tamarind paste, dried thyme, a touch of molasses, and a hint of salt. Heat this blend over a medium flame until it thickens into a paste. After it cools down, refrigerate it for later use.
4. Marinating: Upon the completion of the brining process, remove the chicken from the brine, brushing off any clinging spices. Pat the chicken dry to ensure the paste adheres properly in the subsequent step. Lavishly slather the chicken quarters with the jerk paste, making sure every nook is covered with this flavor-packed concoction. Let the chicken marinate in the refrigerator overnight, soaking up the spice-laden paste.
5. Smoking: With your chicken now marinated and ready, set up your smoker for a low-temperature smoke, between 200-225 degrees Fahrenheit. Position the chicken on the grill, allowing it to slowly absorb the smoky essence over a few hours. During this process, periodically baste the chicken with extra jerk paste for that extra punch of flavor. Aim for an internal chicken temperature of 160 degrees Fahrenheit before removing from the grill. Your chicken is now transformed from ordinary poultry to a flavor-packed masterpiece, smoked to perfection and ready to dazzle your taste buds.
6. Serving: After it's smoked to perfection, chop the chicken into smaller pieces, slather some jerk barbecue sauce over the top, and serve it with your favorite sides. This humble chicken is now a magnificent, pungent, and flavorful treat that will transport your senses straight to Jamaica.

Adam's Notes

• This is a 1% brine - Kosher Salt (1% of weight of water + chicken, minus bone weight) * (.01)
• Chicken Quarters are pieces of chicken leg with the thigh connected.
• Replace the Scotch Bonnet with Serrano or Jalapeno if you can’t find it.
• The Jerk paste recipe makes about 2 cups.