Reggie's Smoked Jerk Chicken on the Weber

Ingredients:

• Six chicken thighs
  
• Reggie’s Jerk Spice Sauce
  
• Mesquite wood chips soaked in water
  

Prepare the Meat:  

• 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.
  

 Reggie’s Jerk Spice Sauce Ingredients:

• 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.

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