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.