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A few months back, I watched a great show on Netflix called the American Barbecue Showdown. If you haven't seen it yet, I highly recommend giving it a watch. The basic premise of the show is that it pits a bunch of experienced and skilled low and slow barbecuers together, to compete for bragging rights across a range of different challenges.
The show introduces you to some great people, including Rasheed Philips, who loves to cook barbecue inspired by his culture and heritage, specifically Jamaican cuisine. Throughout the show, Philips introduces many Caribbean-style flavors into his cooking, most notably for me, Jerk flavors.
Jerk chicken is a traditional Jamaican style, which brings a lot of different ingredients together into a harmonious combination of earthy spices, citrus, and chilies. If you haven't tried Jerk chicken before, you absolutely need to put this one on your to-do list.
What you will need
- 1/2 cup Apple cider vinegar
- 1/2 cup Dr Pepper
- 2 scotch bonnet peppers finely diced
- 1 red onion
- 2 bunches diced green onions
- 2 Tablespoons fresh thyme
- 2 Tablespoons vegetable oil
- 2 teaspoons Kosher salt
- 2 teaspoons cracked black pepper
- 4 teaspoons ground all spice
- 4 teaspoons ground cinnamon
- 4 teaspoons ground nutmeg
- 4 teaspoons ground ginger
- 1 Tablespoon molasses
- 1/2 cup lime juice
- 2 teaspoons lime zest
- 8 chicken drumsticks
Method
1. Mix together all ingredients in a food processor until well combined. Marinade chicken overnight.
2. Before placing on the grill, cut deep lines through the chicken to help the smoke and marinade penetrate through the meat. Skewer and place on your smoker at 250F. Smoke until it hits an internal temp of 165F, basting every 30-45 minutes with remaining marinade.
3. Once the chicken is cooked, remove from heat and allow to rest for 15 minutes, loosely tented in foil.
4. Serve with your favorite sides and lime wedges.
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