Smoked Jamaican Jerk Chicken

Smoked Jamaican Jerk Chicken

Posted on May 22, 2018 by Ed
Jamaican Jerk Chicken Leg Quarters
Poke holes in the chicken with a fork about half way through.
I rubbed the paste like jerk all over the chicken then placed in
a plastic bag for overnight.
Smoked around 225-230 degrees around 4 hours or so to get Internal temp 165.
Wrapped in foil and let sit on table for at least 30 min.
Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.