Coated in spices and slow smoked, chicken jerk is full of flavour with a hint of thyme, nutmeg and cinnamon. You can choose to have it hot or mild, depending on your personal taste.
Ingredients
Jerk Marinade
½ onion, chopped
2 cloves garlic, peeled
2 tsp fresh thyme leaves or 1 tsp dried thyme
2 tsp salt
1 tbsp brown sugar
2 tsp Jamaican allspice
½ tsp nutmeg
½ tsp cinnamon
2 chili peppers of your choice, finely ground (I used Scotch bonnet)
½ tsp pepper
2 tbsp lime juice
3 tbsp vegetable oil
½ tbsp apple cider vinegar
Chicken breast
Directions
1. Combine all ingredients for marinade in a food processor and blend until smooth
2. Reserve a few tablespoons of marinade and pour the remainder over chicken breast and marinate overnight (or at least for 4 hours)
3. Preheat smoker to 250°F with hickory bisquettes
4. Place chicken in smoker and, after an hour, brush marinade over chicken
5. Smoke chicken breasts until they reach an internal temperature of 165°F
6. Remove from smoker and brush with any remaining marinade
