Smoked Jerk Chicken Recipe

Smoked Jerk Chicken Recipe Alaska Style

5 from 2 reviews

Smoked, juicy, sweet heat make this take on Jerk Chicken a classic nod, with just a touch of Alaska for fun!



For the Jerk Sauce:



For the Jerk Sauce

  1. In a food processor, combine the onion, scallions, chiles,  garlic, five spice powder, allspice, pepper, thyme, nutmeg, salt, cinnamon, ginger, brown sugar, and blueberries: process to a coarse paste.
  2. With speed on low, add liquid ingredients soy sauce, oil, lime juice, orange juice, and birch syrup in a steady stream until combined.

For the Chicken

  1. Place chicken in ziplock bags and pour in jerk sauce.  Allow to marinate in refrigerator a minimum of 8 hours, preferably overnight.
  2. Remove bags prior to cooking and allow chicken to come to room temperature.  Reserve marinade for Jerk BBQ Sauce if desired*** (Recipe below).
  3. Heat smoker to 275 degrees, use pimento wood if available (or wood of choice, we used hickory). Or turn on and heat BBQ grill to medium.
  4. To smoke, place chicken on rack, insert temperature probe and cook for ~ 2-2  1/2 hours to internal temperature of ~165-170 degrees for white meat and 170-175 degrees for dark meat.
  5. To grill, turn occasionally until well browned and internal temperature as noted above ~30-40 min.
  6. Remove chicken when done, cover with foil, and allow to rest ~ 20 minutes.
  7. Serve it up topped with Jerk BBQ Sauce*** if desired and enjoy.


Keywords: Smoked Jerk Chicken, Jerk Chicken Recipe, Barbecued Jerk Chicken