Jamaican Jerk Chicken
Rated 3.1 stars by 10 users
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
1 medium onion, coarsely chopped
3 green onions, chopped
2 Habanero chillies, chopped
-
Lane's Pineapple Chipotle
-
1 TBSP Lane's Brisket Rub
1 TBSP five-spice powder
1 TBSP allspice powder
1 TSP freshly grated nutmeg
1 TBSP Soy Sauce
1 TBSP Vegetable Oil
Whole Chicken (Sectioned)
1/2 Orange Rind
Directions
In a food processor, combine the onion, green onions, chillies, Lane's Brisket rub, five-spice powder, allspice, and nutmeg. Add orange rind, soy sauce, and oil.
Process to a coarse paste then pour the marinade over the chicken in a large dish, massage to coat. Cover and place in fridge for at least 4 hours (Overnight is best) Keep a little bit of the marinade for later.
Light a chimney of coals and remove the chicken for the fridge and set aside till room temperature.
When the coals have lit, set up your grill for '2 Zone' indirect cooking.
Add the Chicken to the indirect zone and cover until it reaches an internal temp of 65c / 149f
When 65c / 149f internal has been reached move to the direct side of the cooker. combine equal parts marinade and Lane's Pineapple Chipotle and baste the chicken peices.
Final temperature should be 75c / 167f your looking for a nice crispy caramelized crust on the chicken peices.
Remove from the cooker and allow to rest for 5 mins. Garnish with fresh lime and chopped parsley.
