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First Jerk of Spring

5 lb. Bone-In Chicken Thighs
1 Cup Orange Juice
½ Cup Corn Oil
¼ Cup Soy Sauce
½ Cup Apple Cider Vinegar
4 Habanero Chiles, Minced
1 Sweet Onion, Chopped
6 Garlic Cloves, Minced
1 tsp Ground Cinnamon
1 tsp Star Anise, Ground
1 tbsp Ground Black Pepper
4 tsp Whole Allspice, Ground
2 tbsp Brown Sugar
1 tbsp Dried Thyme

Pretty Simple, combine everything and let it marinate over night. Currently the Chicken Thighs are in the smoker with 2 and ½ ounces of hickory and about 1 and ½ teaspoons of whole Allspice in the smoke box (I put the Allspice in a small, glass Pyrex bowl). I am cooking the Chicken at 225F until the internal temp is 175F which I am thinking will be about 3 and ½ hours.

I'll post some pictures when the bird is done, I love Jerk Chicken.

Last edited {1}
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Not that I'm a great lamb fan,and with our island communities I do cook a lot of jerk-but IMHO you would be wasting one,or the other.

Lamb probably ought to be lamb,med rare ,with some garlic and rosemary and olive oil.

Chicken is a great foil for taking on flavors and lends itself to jerk.

Pork does well,also.

Just my $0.02
Last edited by tom
Seasoned the smoker for 3 hours and then put the thighs in. They were done in 1.5 hours. Yes they could have marinated longer and they did mainly taste like smoke. All in all I would say it was a success. The meat was very moist and tender. Putting in a pork butt in a couple hours. Trying to figure out if the fat cap goes up or down in the smoker. It's been rubbed and waiting for me in the fridge. By the way I ended up getting the black smokette. Later>>
It might be done by noon. More like 1400. If you gotta work today, just turn it down to 200* when you get up and let it go like that all day. If it is not at 195* yet when you return from work, turn it up to 250* until so. This first cook with fatty pork is more for seasoning so it probably won't be as good as your next butt.


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