Go Back
–+ servings
Smoked Jerk Chicken Recipe Alaska Style
Print Recipe
5 from 1 vote

Smoked Jerk Chicken Recipe

Smoked, juicy, sweet heat make this take on Jerk Chicken a classic nod, with just a touch of Alaska for fun!
Prep Time30 minutes
Cook Time2 hours
Marinate8 hours
Total Time10 hours 30 minutes
Course: Main Dishes
Cuisine: Jamaican
Keyword: Barbecued Jerk Chicken, Jerk Chicken Recipe, Smoked Jerk Chicken
Servings: 6
Calories: 397kcal
Author: Janet-Mountain Kitchen

Ingredients

For the Jerk Sauce:

  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped,
  • 2 habanero or Scotch bonnet chiles *add up to 5 if you like it hot
  • 2 garlic cloves chopped
  • 1 Tbsp. five-spice powder **Recipe below
  • 1 Tbsp. allspice berries coarsely ground
  • 1 Tbsp. coarsely ground pepper
  • 1 tsp. dried thyme crumbled
  • 1 tsp. nutmeg
  • 1-2 tsp salt
  • 1 1/2 tsp. cinnamon
  • 2 Tbsp fresh ginger grated or 1 tsp. ground ginger
  • 1 1/2 Tbsp brown sugar
  • 1/2 c. soy sauce
  • 1 Tbsp vegetable oil or oil of choice
  • 1/4 c. lime juice fresh or bottled
  • 1/2 c. orange juice
  • 1/4 c. birch syrup optional
  • 1/2 c. fresh blueberries optional

Chicken

  • 2 lbs. chicken breasts bone in skin on (or chicken cuts of choice, monitor internal temps)

Instructions

For the Jerk Sauce

  • 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.
  • 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

  • Place chicken in ziplock bags and pour in jerk sauce.  Allow to marinate in refrigerator a minimum of 8 hours, preferably overnight.
  • Remove bags prior to cooking and allow chicken to come to room temperature.  Reserve marinade for Jerk BBQ Sauce if desired*** (Recipe below).
  • 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.
  • 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.
  • To grill, turn occasionally until well browned and internal temperature as noted above ~30-40 min.
  • Remove chicken when done, cover with foil, and allow to rest ~ 20 minutes.
  • Serve it up topped with Jerk BBQ Sauce*** if desired and enjoy.

Notes

  • *Use disposable gloves to prep habanero or Scotch bonnet chiles.  Avoid contact with skin or eyes.
  • **Five Spice Recipe from Food Network: 2 tsp. peppercorns, 8 whole star anise, 1 tsp. whole cloves, 1 tsp. fennel seeds, 1 tsp ground cinnamon. Toast the peppercorns in a hot pan until aromatic, about 1 minute. Put into an electric spice or coffee grinder along with the star anise, cloves and fennel seeds and process into a powder.  Add the cinnamon and process for a few seconds to combine.  Makes ~ 1/4 c., store in an airtight jar.
  • *** To make simple Jerk BBQ Sauce, simmer reserved marinade while chicken is cooking.  Add 1/2 c. apple cider vinegar, 2 Tbsp. brown sugar, 1/2-3/4 c. tomato product of choice (i.e. catsup, commercial or homemade BBQ sauce (we used the recipe for homemade sauce found on this blog).  Reduce to desired consistency.

Nutrition

Calories: 397kcal | Carbohydrates: 26g | Protein: 35g | Fat: 18g | Sodium: 1592mg | Fiber: 4g