Quick-Smoked Jerk Chicken
From EatingWell: July/August 2014
In this jerk chicken recipe, a zesty marinade of garlic, brown sugar, cider vinegar, spices and lime juice gives the meat exquisite flavor. The hickory woodchips lend a lightly smoky flavor to the chicken, but feel free to grill the chicken over coals or gas instead. Serve with a green salad and a buttermilk-herb dressing.
- 4 scallion greens, chopped
- 1/2 medium red onion, chopped
- 1 Scotch bonnet or habanero pepper, seeded
- 2 cloves garlic
- 3 tablespoons packed brown sugar
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground allspice
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 4 to 4 1/2 pounds bone-in chicken parts (thighs, drumsticks and/or breasts), skin removed
- To prepare jerk paste: Combine scallion greens, onion, Scotch bonnet (or habanero), garlic, brown sugar, lime juice, vinegar, oil, allspice, thyme, salt, cinnamon and pepper in a blender; puree. Transfer the mixture to a bowl.
- To marinate chicken: If using bone-in chicken breasts, cut each breast in half crosswise to make two portions; trim visible fat from the chicken. Add to the jerk paste and refrigerate for 1 hour.
- To grill chicken: Place 2 large handfuls of hickory woodchips in a large bowl, cover with water and let soak for at least 30 minutes.
- Preheat a gas grill to medium or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium heat (about 400°F).
- If using a gas grill, turn off one or two burners (depending on your grill) so one part is no longer lit. Add one handful of soaked woodchips directly onto the charcoal or into a stainless-steel smoker box. (To improvise a smoker box, see Tips.)
- When the wood begins to smoke, oil the grill rack (see Tips). Remove the chicken from the marinade and place on the rack above the unlit portion of the grill. (Discard any remaining marinade.) Close the lid and cook, adding the second handful of soaked woodchips after 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 33 to 35 minutes.
Tips & Notes
- If using a gas grill without a smoker box, you can improvise one: Fold a 12-by-20-inch piece of heavy-duty foil in half to create a 12-by-10-inch double-thick piece. Place all of the soaked woodchips in the center, fold the short ends over the woodchips and seal the open ends. Make several holes in the top of the packet. Place the packet, pierced side up, under the grill rack on the burners.
- Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
Per serving: 217 calories; 8 g fat (2 g sat, 3 g mono); 117 mg cholesterol; 6 g carbohydrates; 4 g added sugars; 4 g total sugars; 30 g protein; 1 g fiber; 306 mg sodium; 314 mg potassium.
Carbohydrate Servings: 1/2
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Main Ingredient
- July/August 2014