Island Chicken

Discussion in 'Poultry' started by disco, Mar 21, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I was born and raised in Vancouver, BC, Canada. One of the reasons it was a great place to live was the wide variety of ethnic families. They all brought their cuisines and I had the pleasure of trying many great dishes. One of the favourites was grilled chicken made by people from the Caribbean. Everyone has heard of jerk chicken but the other island all had their own spice blends. I decided to make some chicken with some of the spices and flavours they use without the allspice from jerk chicken.

    Also, I decided I wanted more smoke kick than you get from grilling chicken. I have a pellet smoker and that lets me control my temperature easily. I decided to go low and slow at the beginning to add some smoke flavours and then kick it up at the end to get a nice skin.

    I started by making a marinade paste. I mixed together:
    • 5 green onions chopped fine (green and white portions)
    • 2 cloves garlic, chopped fine
    • 5 ml (1 tsp) sriracha
    • 10 ml (2 tsp) paprika
    • 3 ml (1/2 tsp) dried thyme
    • 25 ml (2 tbsp) soy sauce
    • 15 ml (1 tbsp) oil
    • 15 ml (1 tbsp) brown sugar


    Then I spatchocked a 3 1/2 pound chicken.



    I rubbed the bone side of the bird with the marinade.


    I flipped the bird over and carefully worked my finger under the skin of the breast halves and thighs. I put a spoonful of marinade under the skin.



    I rubbed marinade all over the skin side.


    I put the chicken in a large plastic bag and poured the remaining marinade in. I put it in the fridge overnight and turned it occasionally.


    Still the night before cooking, I mixed up the following to make a brushing sauce.
    • 125 ml (1/2 cup) spicy barbecue sauce (I used my PWE Sriracha BBQ sauce, use your favourite)
    • 50 ml (1/4 cup) soy sauce
    • 5 ml (1 tsp) ground ginger
    • 15 ml (1 tbsp) brown sugar
    • 15 ml (1 tbsp) molasses
    • 40 ml (3 tbsp) rum
    If you want to up the heat, you could add some Sriracha sauce but my spicy BBQ sauce is about as hot as She Who Must Be Obeyed  will allow.


    I put it in the fridge overnight for the flavours to marry.

    The next day, I took the chicken out of the bag and preheated the pellet grill to 200 F.



    I smoked the bird to an internal temperature of 140 F in the breast (that took 2 hours) and increased the smoker temperature to 325 F and brushed both sides of the bird with the brushing sauce.




    I continued smoking until the internal temperature of the breast was 170 F, brushing both sides of the bird every 15 or 20 minutes.


    I let it rest for 5 minutes and cut it into serving sized pieces.


    The Verdict

    This is a great tasting bird that made we want to book a flight to the Caribbean. There is a touch of spice, nice smoky undertones and a sweet rum taste that is enhanced by the brown sugar and molasses. The skin was nice with a sticky sauce clinging to it. Best of all, She Who Must Be Obeyed liked it.

    I will make this again but the skin was just a touch darker than I like. The next time I will cook the internal temperature to 140 F at a smoker temperature of 200 F. Then I will increase the smoker temperature to 325 F but won't put any brushing sauce on it until the internal temperature of the breast is 155 F and then I will start layering on the sauce.

    SWMBO says she likes it more caramelized but I am the cook and we will do what I say! I sure hope she doesn't start reading SMF.

    The Old Fat Guy
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    Any leftovers you could ship my way?

    That looks great![​IMG]
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. However, we don't deliver. You'll just have to stop by!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Disco!

    Points!
     
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Disco [​IMG]  you the man!  [​IMG]

           [​IMG]              
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case!
    Thanks, JP!
     
  7. 3montes

    3montes Master of the Pit OTBS Member

    Wow that looks fantastic! [​IMG] I do something similar only I brine the bird first in a apple cider brine. I use among other things in the brine a spice blend called Caribbean Calypso I get from the Spice House. It's a great blend with orange, lemon and lime zest and some mild chili powders all the islands flavors. Going to give your marinade a try for sure.

    Hats off to you on that cook! 
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That spice blend sounds like the bomb! I will have to look it up! Thanks for the kind words.
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yet another home run Disco, man does that look tasty ! Very nice thread & thanks for sharing the recipes as this is now another must try ! Thumbs Up
     
  10. As if I don`t have enough things to try on this site, this one is going to the top of the list. Sriracha sauce is not my favorite sauce. What do you think about using franks instead? I am so impressed with the things you guys come up with.
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Shes beautiful. Looks great.

    POINTS :drool
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the kind words. I would think Franks would work fine but I think Franks has a bit more vinegar so you might want to check the sweet sour balance.
    Thanks, Adam!
    You're too kind, Justin. I have to admit I like the sweet/hot combination.
     
  13. bauchjw

    bauchjw Master of the Pit

    Thank you for sharing the recipe Sir! I will definitely add this to my "must do" list! My wife insists!
     
  14. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Wow!  Top Drawer as always Disco!  I've never been a huge fan of jerk seasoning, but this island variation is very intriguing...looks and sounds delicious!  

    Great post, my friend...thanks for sharing your methods and recipe!

    [​IMG]

    Red
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    So kind! I have learned from 40 years of marriage that meeting a wife's expectations is a good thing.
    I know what you mean, Red. I like jerk but the allspice seems to overpower the chicken and I prefer this blend.

    Thanks for the point!

    Disco
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Holy Cow, Disco!!

    Great thread!

    It makes me want to go & buy a chicken right now.

    The flavor profile sounds amazing!

    Thanks for the recipe, it's definitely a keeper!

    POINTS!

    Al
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Very kind, Al! However, I wish you hadn't said holy cow. Now I'm thinking about a beef smoke. I think I have a problem....

    Thanks for the points.

    Disco
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I agree on the allspice...   a little goes a looooooooong way....  

    You're killing me with these concoctions you come up with...  I'm failing in the "simply fantastic" dish department...  

    You are ACES my friend....  [​IMG]  ....
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Concoctions? I love it. I may start describing myself as a food alchemist!

    From what I've seen of your posts, there are no shortage of fantastic dishes my overly humble friend.

    Disco
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Awesome chicken. Beautify illustrated as usual my friend. point. 

    b
     

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