
- Six chicken thighs
- Reggie’s Jerk Spice Sauce
- Mesquite wood chips soaked in water
- I like the skin on to make the chicken more juicy, but remove it if you want a more low-fat meal.
- Peel the skin away from the underside of thighs and brush on jerk sauce.
- Replace the skin and brush on more jerk sauce to both sides of the thighs.
- Dip your brush in water to make the jerk sauce easier to spread.
- Marinade at least 4 hours; preferably overnight.
- 1 tablespoon allspice
- 1/4 teaspoon ground cinnamon
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon onion flakes
- 2 teaspoons ground thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper flakes
- 1 tablespoon garlic powder
- 1/4 teaspoon ground nutmeg
- · 2 tablespoons olive oil
Mix all ingredients in a blender or food processor. Blend/chop well. Add water to thin as needed.
Cooking Instructions:
- For the fire, I use Mesquite Charcoal - not the usual briquettes. Preferably look for the chunky stuff - with pieces of charcoal of all sizes - it adds great smoky flavor to the meat!
- I use the chimney starter to get it going and then add a couple of large chunks and a handful of briquettes to the fire once I empty the lit charcoal out into the Weber. Use enough for 2-1/2 hours of cooking time.
- Arrange the coals in the Weber only on one side of the grill - with the other side completely devoid of any coals. This provides a large area of indirect heat for the longer cooking/smoking process. Put the Weber lid in place and bring to temperature (250 degrees F) using bottom and top vents to adjust.
- Once the heat stabilizes at about 250, add a water-soaked wood chip box. Chips soaked overnight works best but an hour will work okay. I use a stainless steel box with holes in it but you can make one out of aluminum foil. I like to use mesquite chips for chicken.
- Arrange the thighs skin side up over the indirect heat area and replace the Weber lid. Watch heat and cook for about 1 hour, turning the chicken one time after ½ hour.
- After one hour, wrap the chicken tightly in aluminum foil and replace to indirect heat area of grill. Adjust the fire if necessary at this time by adding charcoal and/or wood chips.
- Cook the wrapped chicken about one hour.
- Check the meat temperature with a meat thermometer - 190 degrees is recommended for chicken.
- Remove from heat, and let chicken rest for 15 minutes to allow the meat to cool and juices to reintegrate.
Serve with Reggie’s Coconut Roasted Rice and Grilled Summer squash.