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Reggie's Recipes

When I'm not making music, I love to cook; to experiment with foods, flavors and methods. When I achieve something I like and my family and friends like, then I document it and share it here.

I plan to share recipes as I refine them to my family's satisfaction. Please respond with your thoughts and if you try any of my recipes I would love to hear of your results or changes you made to improve on the ideas.

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Reggie's Smoked Jerk Chicken on the Weber

7/22/2013

2 Comments

 
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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.


2 Comments
connii
7/22/2013 03:35:01 am

Yummy. You must try this meal.

Reply
Reggie link
7/22/2013 03:40:58 am

It's best when shared with you Connii!!!

Reply



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    About the Chef

    I have a passion for cooking so everything I make is a labor of love. I am all French, so my recipes may contain a lot of butter, oil, sauces, etc. Not much for desserts, just real food!

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