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First try at Jamaican Jerk chicken

post #1 of 7
Thread Starter 

Used Walkerswood on the old Weber kettle. I used some hickory chips also, took maybe 45 minutes over indirect heat. I crisped the skin over the coals at the end. Came out tasty! 

 

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post #2 of 7

Looks awesome!  Can we get some details?
 

post #3 of 7
Thread Starter 

I didn't rig up my thermometer or anything, just kept it simple. I dumped a full chimney of coals on one side of the Weber. I rubbed these up with Walkerswood Jerk seasoning last night and let them sit in the fridge overnight in a ziplock bag. I did these wings and drums along with a separate batch of thighs. I have a Thermapen and made sure the IT was around 160 when I moved them over the high heat to crisp them up. It took about 45 minutes over indirect heat to get up to temp. I ended up removing the skin from the thighs as I usually don't eat it anyway. Still came out good. If anyone is on the fence about getting the Walkerswood, I would say just get some and try it out. It isn't widely available and the shipping costs as much as the product but it's really good. Not to mention it's actually made in Jamaica with the proper ingredients. I love it.

post #4 of 7

Chicken arms look really good from here!

 

Kat

post #5 of 7

 Yaa  Mon looks very tasty.

post #6 of 7

People that don't use the kettles don't know what they're missing.... Looks super tasty!drool.gif

post #7 of 7

Wings, hard to beat drool.gif , So many ways to 'concoct' them . . .biggrin.gif

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