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.
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