1chicken, cut into serving pieces
1 jar(s)10 oz.walkerswood traditional jerk seasoning
4dashes, colgin mesquite liquid smoke
1/4 tspclove, ground
1/4 tspallspice, ground,opt.
1/2 tspfreshly grated nutmeg
1 tsplime zest, fresh minced,opt.
1 Tbsplime juice,fresh,opt.
4 Tbspbutter, softened (if grilling)
How to Make Jerk Chicken
- * In the Ziploc bag add WWalkerswood Traditional Jerk Seasoning, Colgin Mesquite Liquid Smoke, ginger, cinnamon, cloves, all spice, nutmeg, lime zest, lime juice and butter (if grilling), removing as much air from Ziploc bag while sealing to close… squishing the contents inside of the Ziploc, making sure to completely and evenly cover chicken pieces.
- * Refrigerate the chicken to marinade for 6 hrs.The longer you marinate, the chicken the hotter it gets.
- *If not Smoking:
Bake 375F for 1 hr. 20 min., and then broil 5 mins.
- * If Smoking:
Before moving to an apartment, we owned a smoker and smoked the chicken … resulting in a 100% improved tasting chicken! The differences between Baking verse Smoking the chicken in ingredients:
1. Rub the butter (soften) completely covering the chicken pieces before placing in the Ziploc bag. 2. Omit the liquid smoke.
- Put the chicken pieces in your smoker and wait for about an hour. After one hour, turn the chicken pieces to cook the other side.The chicken pieces should be done cooking after about two hours. Use a meat thermometer to check if the chicken pieces are done. Check the temperature of the thickest part of the chicken thigh and make sure that it is about 160 degrees Fahrenheit. If the temperature is 160 degrees Fahrenheit, the chicken pieces are done cooking and you have successfully finished smoking chicken.