The Art of Making Jerk Chicken: A Pit Master's Secret Recipe

To start making our signature jerk chicken, we need to gather all the necessary ingredients and tools. Onions are essential for any good jerk seasoning, so let's begin with three tablespoons of onion powder. Smoked salt is another crucial component, adding a deep, smoky flavor to our dish. We'll also add one teaspoon of black pepper, one teaspoon of ginger, and one teaspoon of allspice. The allspice is particularly important in jerk chicken, as it gives the seasoning its unique aroma and flavor.

Now that we have our dry ingredients mixed together, let's prepare our wet marinade. This is where the magic happens, folks! We'll need some chopped green onions, slices of fresh ginger, and a half an onion, finely chopped. The ginger is essential for adding depth and warmth to our jerk seasoning, while the onion provides a punch of flavor. Don't forget to include four tablespoons of soy sauce, two tablespoons of pimento berries, four tablespoons of white vinegar, and one chopped red sweet bell pepper in your marinade. It's also essential to add some of our dry rub to this mix.

Now that we have all our ingredients mixed together, it's time to prepare the chicken. Fresh chickens are always the best choice for making jerk chicken, as they tend to be more flavorful and tender. Take a whole chicken and cut off the backbone using a 10-inch butcher knife. Separate the legs and wings, making sure each piece is evenly sized for even cooking.

Using our trusty carbon steel knife, chop up any bones or cartilage that may have remained after removing the backbone. This will ensure that our chicken cooks evenly and that every bite is filled with flavor. Now it's time to add our wet marinade to the chicken pieces, using your fingers to rub it all over each piece. Don't be afraid to get a little aggressive – this is where the magic happens! Make sure to get some of the marinade under the skin as well, which will help keep the meat juicy and flavorful.

Next, we'll add our dry rub to the chicken pieces, making sure to cover every inch of surface area. This is where the flavor really kicks in, folks! Now that our chicken is properly seasoned, it's time to throw it onto the grill. We'll be using a barrel grill with charcoal or wood smoke, cooking the chicken at 350 degrees Fahrenheit for about an hour.

As we wait for the chicken to cook, let's take a moment to appreciate the aroma wafting from the grill. The smell of jerk seasoning and smoked meat is unmistakable, and it's sure to tantalize your taste buds. And when the timer goes off, you'll know that our jerk chicken is ready to be devoured.

To serve, simply carve the chicken into bite-sized pieces and enjoy with your favorite sides or salads. For those who like a little heat in their meal, don't worry – our jerk chicken has just enough spice to warm up even the most discerning palate.

Now, if you're looking for the full recipe and ingredients list, be sure to check out our website at barbecuepitboys.com. And if you're following us on social media, be sure to like and share this article with your friends and family. We appreciate your support, and we can't wait to see what delicious creations you come up with using our jerk chicken recipe!

"WEBVTTKind: captionsLanguage: enwelcome to barbecue pit boys.com hey today it's jerk chicken at the pits so we've got a whole chicken here we've got some uh scotch bonnet pepper flakes garlic powder onion powder dried thyme we've got some smoked salt you're gonna need some black pepper you got some ginger and allspice we've got some demerara sugar we've got some white vinegar some soy sauce some chopped red pepper we've got some pimento berries all right you're going to need an onion some fresh ginger you're going to need some green onions for scallions and here we've got some sprigs of thyme all right let's start putting this together first thing is we want to make the jerk dry rub so we'll start with three tablespoons of smoked salt we've got some thyme it's about a tablespoon here we're adding a tablespoon of scotch bonnet pepper flakes a teaspoon of garlic powder a teaspoon of onion powder 3 tablespoons of smoked salt one teaspoon of black pepper one teaspoon of ginger and one teaspoon of allspice you gotta have the allspice in the jerk right give it a good mix with your handheld mixolater and then put it aside now for the wet ingredients and jerk chicken has both wet and dry right so we've chopped up some green onions and for the jerk wet marinade you're going to need some slices of ginger and for the exact ingredients and recipe of course head on over to our website and you can print it out from there all right so we'll just take some of the skin off and take some slices of this fresh ginger throw it in it's an essential component to jerk right and of course we've got an onion here so we'll use about a half an onion or so with this recipe more or less now we want to add four tablespoons of soy sauce here we've got two tablespoons of pimento berries here we've got some white vinegar about four tablespoons and here we've got one chopped red sweet bell pepper going in perfect and last but not least we're gonna add some of our dry rub to this mix perfect and for those who have electricity just use your fancy ass chop later to give it a good mix and then put it aside rastamon all right now let's prepare the chicken so of course you can um source your chicken you can have it already cut up for you whatever but it's best always to use a fresh chicken like this these are usually the better chickens right pieces are often cut out because of certain marks on the chicken and the production line they just don't want to show them they cut off the parts so buy a fresh chicken like this and cut it up yourself so um here we've got joseph q the joseph q chapter he's just cutting the backbone out of this chicken it's pretty easy to do just take your uh 10 inch butcher like that pull it out and then you separate the legs the wings you know all about doing that right pretty easy and when you buy a whole chicken like this too it's often cheaper all right so it's not only probably better for you but it is cheaper so perfect now of course uh a lot of you know how to do this and you do it routinely but then we got a lot of newbies out there right so uh this is worth watching you just need a good knife a well-balanced knife a substantial knife like this carbon steel knife we're using here now of course you can go ahead and use your um cleavers this works just fine all right the chicken parts are done now we're going to take the wet marinade and we're gonna dredge all these pieces this is the best part this is what jerk chicken is all about and use your god-given fingers and rub it in you can even get some of it under the skin pit master privilege get that wet all over there nice and now we're going to grab our dry rub get it over every piece of this chicken now the dry and the wet obviously it here is real easy get it all over man you've ever been to jamaica well you don't have to be to enjoy a good jerk chicken all right oh man i could smell it now it's ready for the grill and here we're going to use a barrel grill and of course we're going to uh cook it over um charcoal or wood traditional you would uh you would put it over pimento wood but since it's not native up here we'll just use a good smoke wood and we're going to cook it at about 350 degrees fahrenheit it'll take a little over an hour oh man are you kidding me all right now let's check on this oh here we go we're about halfway on into this and you can see how the skin is beginning to crisp up with that awesome dry and wet rub toast to the pit master right and in the miracle of time a little over an hour has gone by we've cooked it to an internal temperature of about 175 degrees fahrenheit more or less and look at that lord have mercy i gotta call out for some jerk chicken right now right take a look at that there's just nothing like it now you can serve it the way you want but it's often served in pieces and bikes and for those of you concerned about heat well it's got some heat but it's reasonable it'll just open up those taste buds blow them apart so this is the part where the pit master is going to eat in front of you and he's not apologizing and like i said head on over to our website to get the ingredients to print it out or if you're on face follow us we appreciate that if you're on the tube subscribe oh man so the next time you're looking for a recipe for your pit check out barbecuepitboys.comwelcome to barbecue pit boys.com hey today it's jerk chicken at the pits so we've got a whole chicken here we've got some uh scotch bonnet pepper flakes garlic powder onion powder dried thyme we've got some smoked salt you're gonna need some black pepper you got some ginger and allspice we've got some demerara sugar we've got some white vinegar some soy sauce some chopped red pepper we've got some pimento berries all right you're going to need an onion some fresh ginger you're going to need some green onions for scallions and here we've got some sprigs of thyme all right let's start putting this together first thing is we want to make the jerk dry rub so we'll start with three tablespoons of smoked salt we've got some thyme it's about a tablespoon here we're adding a tablespoon of scotch bonnet pepper flakes a teaspoon of garlic powder a teaspoon of onion powder 3 tablespoons of smoked salt one teaspoon of black pepper one teaspoon of ginger and one teaspoon of allspice you gotta have the allspice in the jerk right give it a good mix with your handheld mixolater and then put it aside now for the wet ingredients and jerk chicken has both wet and dry right so we've chopped up some green onions and for the jerk wet marinade you're going to need some slices of ginger and for the exact ingredients and recipe of course head on over to our website and you can print it out from there all right so we'll just take some of the skin off and take some slices of this fresh ginger throw it in it's an essential component to jerk right and of course we've got an onion here so we'll use about a half an onion or so with this recipe more or less now we want to add four tablespoons of soy sauce here we've got two tablespoons of pimento berries here we've got some white vinegar about four tablespoons and here we've got one chopped red sweet bell pepper going in perfect and last but not least we're gonna add some of our dry rub to this mix perfect and for those who have electricity just use your fancy ass chop later to give it a good mix and then put it aside rastamon all right now let's prepare the chicken so of course you can um source your chicken you can have it already cut up for you whatever but it's best always to use a fresh chicken like this these are usually the better chickens right pieces are often cut out because of certain marks on the chicken and the production line they just don't want to show them they cut off the parts so buy a fresh chicken like this and cut it up yourself so um here we've got joseph q the joseph q chapter he's just cutting the backbone out of this chicken it's pretty easy to do just take your uh 10 inch butcher like that pull it out and then you separate the legs the wings you know all about doing that right pretty easy and when you buy a whole chicken like this too it's often cheaper all right so it's not only probably better for you but it is cheaper so perfect now of course uh a lot of you know how to do this and you do it routinely but then we got a lot of newbies out there right so uh this is worth watching you just need a good knife a well-balanced knife a substantial knife like this carbon steel knife we're using here now of course you can go ahead and use your um cleavers this works just fine all right the chicken parts are done now we're going to take the wet marinade and we're gonna dredge all these pieces this is the best part this is what jerk chicken is all about and use your god-given fingers and rub it in you can even get some of it under the skin pit master privilege get that wet all over there nice and now we're going to grab our dry rub get it over every piece of this chicken now the dry and the wet obviously it here is real easy get it all over man you've ever been to jamaica well you don't have to be to enjoy a good jerk chicken all right oh man i could smell it now it's ready for the grill and here we're going to use a barrel grill and of course we're going to uh cook it over um charcoal or wood traditional you would uh you would put it over pimento wood but since it's not native up here we'll just use a good smoke wood and we're going to cook it at about 350 degrees fahrenheit it'll take a little over an hour oh man are you kidding me all right now let's check on this oh here we go we're about halfway on into this and you can see how the skin is beginning to crisp up with that awesome dry and wet rub toast to the pit master right and in the miracle of time a little over an hour has gone by we've cooked it to an internal temperature of about 175 degrees fahrenheit more or less and look at that lord have mercy i gotta call out for some jerk chicken right now right take a look at that there's just nothing like it now you can serve it the way you want but it's often served in pieces and bikes and for those of you concerned about heat well it's got some heat but it's reasonable it'll just open up those taste buds blow them apart so this is the part where the pit master is going to eat in front of you and he's not apologizing and like i said head on over to our website to get the ingredients to print it out or if you're on face follow us we appreciate that if you're on the tube subscribe oh man so the next time you're looking for a recipe for your pit check out barbecuepitboys.com\n"