Rick walks us through how to make the perfect Jamaican Jerk Chicken in the Indoor Smoker along with some classic Jamaican rice and peas.
Let us know what you want to see him make next.
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Rick's Jamaican Jerk Smoked Chicken Thighs Recipe -
Ingredients:
8 bone-in, skin-on chicken thighs
2 tbsp olive oil
4 green onions, chopped
1 small onion, chopped
2-3 Scotch bonnet peppers, seeded and chopped (adjust for heat preference)
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp ground allspice
1 tbsp brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp black pepper
2 tsp kosher salt
1/4 cup soy sauce
1/4 cup apple cider vinegar
Juice of 1 lime
1 tbsp vegetable oil
Smoking Wood:
Pimento wood (if available) or a combination of hickory and applewood for a similar flavor
Instructions -
1. Prepare the Marinade:
In a food processor, combine the green onions, onion, Scotch bonnet peppers, garlic, thyme, allspice, brown sugar, cinnamon, nutmeg, ginger, black pepper, kosher salt, soy sauce, apple cider vinegar, lime juice, and vegetable oil.
Blend until you get a smooth paste.
2. Marinate the Chicken:
Pat the chicken thighs dry with paper towels.
Rub the chicken thighs with olive oil to help the marinade stick.
Generously coat the chicken thighs with the jerk marinade, making sure to get under the skin.
Place the marinated chicken in a resealable plastic bag or a covered dish and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the Smoker:
Preheat your smoker to 225°F (107°C). Use pimento wood if you can find it, or a combination of hickory and applewood for a similar flavor profile.
4. Smoke the Chicken:
Remove the chicken thighs from the marinade and shake off any excess.
Place the chicken thighs on the smoker rack, skin side up.
Smoke the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
5. Optional Glaze:
For added flavor, you can create a simple glaze by mixing 1/4 cup honey with 1 tbsp soy sauce and 1 tbsp lime juice.
Brush the glaze over the chicken thighs during the last 15-20 minutes of smoking to give them a shiny, caramelized finish.
6. Finish and Serve:
Remove the chicken thighs from the smoker and let them rest for a few minutes before serving.
Serve the chicken thighs hot, garnished with lime wedges and fresh thyme.
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