Mesquite-grilled Jamaican Jerk Chicken
This is the real deal, so hold on to your tastebuds!
6 Chicken leg-thigh quarters
Pure Mesquite charcoal (not briquettes)
8-10 Habanero chiles, purÈed with seeds
2 TBL Powdered allspice
3 Chopped scallions
1 TSP Ground cinnamon
1 TSP Ground nutmeg
1 TSP Salt
1/4 C Yellow mustard
3 TBL Fresh-squeezed key lime juice
2 TBL Fresh-squeezed orange juice
2 TSP Mustard seeds
2 TBL White vinegar
1. Blend the jerk paste to a consistency a little thinner than ketchup (if too thick, thin with a little more lime juice or water). Cover and let stand for at least 4 hours to marry the flavors.
2. Use two-chamber smoker or build your fire on one side of the grill and cook the chicken on the other, away from the direct heat. If your grill has a lid use it to give the chicken that smoky flavor. Cook slow, this dish is best well done. When chicken is done, 165 f and the center of the thigh, cut pieces in half at the joint and serve immediately. This is great with simple white rice and ice cold Red Stripe beer.