Jerk Chicken

Name: Jerk Chicken
Total time: 13 h 49 min
Yield: 2 servings
Cuisine: jamaican
Ingredients: 700 g Chicken Thigh; 1 pcs Scotch Bonnet Pepper; 2 tsp Allspice Berries; 4 pcs Scallion; 4 pcs Garlic; 20 g Ginger; 3 tbsp Soy Sauce; 2 tbsp Dark Brown Sugar; 2 pcs Lime; 1 tbsp White Rum; 1 tbsp Vegetable Oil; 1.5 tsp Kosher Salt; 0.5 tsp Black Pepper; 2 cups Pimento Wood Chips; 10 pcs Thyme

Pimento wood smoke, fiery glaze, and bright lime over juicy chicken with crisp edges.

Ingredients

700 g Chicken Thigh
1 pcs Scotch Bonnet Pepper
2 tsp Allspice Berries
4 pcs Scallion
4 pcs Garlic
20 g Ginger
3 tbsp Soy Sauce
2 tbsp Dark Brown Sugar
2 pcs Lime
1 tbsp White Rum
1 tbsp Vegetable Oil
1.5 tsp Kosher Salt
0.5 tsp Black Pepper
2 cups Pimento Wood Chips
10 pcs Thyme

Method

In a blender, combine {scotch_bonnet_pepper}, {allspice_berries}, {thyme}, {scallion}, {garlic}, {ginger}, {soy_sauce}, {dark_brown_sugar}, {lime}, {white_rum}, {vegetable_oil}, {kosher_salt}, and {black_pepper}. Blend until thick and coarse so it clings well to the meat.
Pat {chicken_thigh} dry so it browns instead of steams, then rub all over with the blended marinade. Cover and refrigerate until deeply seasoned and fragrant.
Set up a covered grill or smoker for indirect medium-low heat and add soaked {pimento_wood_chips}. Arrange the marinated {chicken_thigh} away from the fire and smoke with the lid closed until mahogany brown, lightly charred at the edges, and the thickest part reaches a safe temperature.
Rest the smoked {chicken_thigh} loosely tented so the juices settle and the crust stays intact.
Slice the rested {chicken_thigh}, finish with a squeeze of the remaining {lime}, and scatter a few leaves from {thyme} over the top for a bright finish.