Jerk Chicken on an UDS

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BBQ-Jim

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I plan on cooking jerk chicken the weekend for super bowl party. I was just wondering if any one had done jerk on a drum like that and if so could you give me any advice

Thanks
Jim
 
Great idea. I love jerk,but have never made any. Looking forward for the posts.
 
I actually have a couple of leg quarters marinating that I will be cooking on my drum later today. I have done a couple of whole chickens recently and they all came out really good.
 
I've done a ton of jerk chicken on the drum but are talking wet marinade or a dry rub...or both?

I use the dry rub all the time and just coat and high heat smoke but using a wet marinade on parts i'd do a slower smoke maybe in the 250* range and then hot sear over the fire. I use the BP basket though and have a sear level...you could sear over a hot kettle grill. IMO the fire sear is the best for things like that.
 
I did my first batch of Jerked Chicken on the drum. It turns out great. I did them at 325 w/ cherry wood. The last batch I did, I did on one of my kettles because I didn't feel like setting up my UDS.

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Here's my standard jerk marinade if it helps... Just adjust the peppers to your liking. I usually use Habeneros as Scotch bonnets aren't that common up here..


  • 2 cups coarsely chopped green onions
  • 1/2 cup coarsely chopped onion
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 6 Scotch bonnet or habanero peppers, seeded and chopped
Throw it all in a food processor and turn it into a past/liquidish type texture
 
I use this exact recipe. It's good on pork tenderloin as well.



Shagdog said:
Here's my standard jerk marinade if it helps... Just adjust the peppers to your liking. I usually use Habeneros as Scotch bonnets aren't that common up here..


  • 2 cups coarsely chopped green onions
  • 1/2 cup coarsely chopped onion
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 6 Scotch bonnet or habanero peppers, seeded and chopped
Throw it all in a food processor and turn it into a past/liquidish type texture
Click to expand...
 
The marinade I use is real similar to that, I will post recipe this evening when I get home.
 
Here is mine

3 to 6 habanero peppers seeded and chopped
3 green onions
1 med onion
1 tb fresh ginger
3 cloves garlic
1 heaping teaspoon allspice ( Jamaican )
1 heaping teaspoon dried thyme
1/4 tea cinnamon
1/4 tea nutmeg
1 heaping tablespoon brown sugar
1 tea salt
1/2 tea black pepper
1 tablespoon soy sauce
1/4 apple cider vinegar
1/2 cup orange juice

Rough chop and throw into a blender and turn into semi smooth liquid
( note if you like it on the hotter side leave some of the seeds for the habaneros in )

Enjoy
Jim
 
This is brother Phrasty's recipe. He is from Jamaica and shared the recipe on the forums here. Hands down the best Jerked Marinade I have ever used.

2-3 scotch bonnets or habaneros
6 green onions,
2 tsp allspice berries
1 tbsp fresh thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1tsp brown sugar
1.5tsp salt
1 tsp ground black bepper.
1/4 cup malt vinegar
1 tbsp olive oil
 
Thanks aawa. Went on a cruise a few years ago and the ship stopped in Jamaica for a day. We went on a river tour and at the end of the tour we were to have a Jamaican cook out. We were on the last tour so when we got back,of course all the jerk chicken was gone. I have been wanting some ever since. Can't wait to try.
 
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