Jamaican Jerk Pit Chicken (Backyard Style)
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Mustard Seed4 tbsps
Dried Rosemary4 tbsps
Dried Basil4 tbsps
Dried Thyme2 tsps
Kosher Salt1 cup
Yellow Mustard6 tbsps
Orange Juice2 tbsps
Lime Juice2 tbsps
Cider Vinegar2 cans
BeerDirections:
1
Paste: Blend all the ingredients for the paste together in a blender
2
Pour into a bowl and cover with plastic wrap
3
Let sit for 24 hours
4
Using a backyard grill, start your charcoal with charcoal chimney (Never use lighter fluid)
5
When all the coals are covered in a fine grey ash, dump them on 1 side of your grill
6
Using a stick or spatula push all the coals into a pile
7
Put your grate on the grill
8
Chicken: Open the beer and pour about a quarter of the beer out of each can
9
Literally rub the chicken cavities and exterior of the chickens with the jerk paste
10
Carefully put each can of beer into the cavity of the chickens, bring the legs around the can and truss together
11
Put the chickens on the opposite side of the fire
12
Sometimes you may need to put a brick or rock on the backside of the chicken to keep it stable and upright
13
Put the lid on the grill and make sure the vent holes are directly above the chicken to provide adequate drafting of heat and smoke over the bird
14
Keep the vent holes open all the way
15
Cook chickens for 4 to 5 hours at a temperature of 225 degrees F
16
You will want to rotate the birds a quarter turn every hour and add coals, when needed, to maintain the temperature
17
Be careful not to add too many coals at once when attempting to bring your temperature back up
18
You may get it too hot and will have a tough time bringing it back down
19
Open the lid only when you have to check the temperature
20
Remove the chickens from the grill and set aside for 10 minutes
21
Discard the beer cans and refrigerate the chicken until ready to serve