Jerk Chicken
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RECIPE:
Chicken & Dry Brine
∙1800g (4 large) skin-on chicken leg quarters
∙30g (2½ T) kosher salt
∙15g (1 T) sugar Jerk Marinade
∙25g (1/2 c loosely packed) fresh thyme leaves
∙50g (10 cloves) garlic
∙50g (4–5) scallions
•8-10g black pepper
∙50g (2 T) sliced ginger
∙75g (1–3) habanero peppers, deseeded (adjust to taste)
∙100g (7 T) olive oil
∙75g (5 T) soy sauce
∙50g (¼ c) brown sugar
∙20g (3 T) ground allspice
∙5g (2 t) ground cinnamon
∙5g (2 t) ground nutmeg
∙60g (4 T) fresh lime juice
Jerk Sauce (optional)
∙Remaining jerk marinade
∙50g (3 T) water
1. Butcher chicken: Remove backbone from leg quarters using a paring knife. Split into drumstick and thigh along the joint to create 8 pieces.
2. Dry brine: Mix salt and sugar. Season both sides of chicken generously. Chill uncovered in fridge for 15–20 min.
3. Make marinade: In a food processor, combine thyme, garlic, scallions, ginger, habanero, olive oil, soy sauce, brown sugar, allspice, cinnamon, nutmeg, and lime juice. Blend until mostly smooth but still slightly textured.
4. Marinate chicken: Toss brined chicken with half the marinade. Arrange skin-side up on a sheet tray. Brush any exposed areas with extra marinade. Chill uncovered for at least 4 hours, preferably 24.
5. Prepare grill: Set up for 2-zone cooking. Add wood chips (preferably pimento or hickory) to a smoker box or foil pouch on the hot side. Preheat grill to ~300°F with good smoke flow.
6. Grill chicken: Oil the grates well. Place chicken skin-side down on the cooler side. Grill for 10 min. Flip, brush grilled side with more marinade, and cook another 10 min.
7. Make sauce (optional): Simmer remaining marinade with water over med heat for 5 min. Blend until smooth.
8. Finish chicken: Flip every 5–10 min, cooking 30–45 min total, until deeply colored and internal temp hits 185°F. Skin should be rendered and slightly crisp.
9. Rest & serve: Let rest 10 min. Serve hot, optionally with a drizzle of jerk sauce.
