• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Jerk Chicken Quarters

les3176

Master of the Pit
1,290
22
Joined Feb 10, 2009
Gonna do a quick post...Made some jerk chicken quarters for dinner tonight. Put them in a simple brine and soaked them  for about 5 hours,had to use a plate to hold them down in the bowl.



After the brine and a quick rinse i patted them dry and put my jerk rub on,and under the skin. Rub was simple,jerk,honey grandulars,onion powder,ginger powder,dry mustard,and some cbp.Rubbed them up and let them sit while i got the smoker ready and up to temp.



I wanted to use oak for the smoke so i used my ecb.Smoked them at 275-300 for about 3 hours to a it of 175. Let them rest for 20 mins.



Man these were good! nice and juicy and the oak wood hit the spot! Plus the wife and i whipped up some twice baked taters. With cheese and tabasco topping!!



and a close up for good measure!!



Thanks for checking out my dinner qview!!!--LES
 

firecapt

Newbie
13
10
Joined May 23, 2010
Man those look great!!!
  Wouldn't care to share the brine and jerk rub recipe would you (please, please)?
 
Last edited:

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
Jerk chicken is the best!  Unfortunately my wife and kids don't do the heat very well
, so I almost never get to make it... *sigh*

For doing brines, go to your local big box "-Mart" (Kmart, Walmart, ect.) and look in the section where they have plastic storage bins. They should have big 3 gallon, 5 gallon, and even 20 gallon super heavy duty Ziplock bags - I keep the 3 & 5 gallon on hand all the time. They have a double zipper on them that works awesome for holding a gallon of brine and some meat.
 

les3176

Master of the Pit
1,290
22
Joined Feb 10, 2009
well firecapt, the brine was pretty simple..

 1 cup water

 2 tbl. morton's tenderquick

 1/2 cup light brown sugar

 1 tbl.onion powder

 1 tbl. minced garlic

 1 tea.ground ginger

 1 tea.dry ground mustard

 1 tea.parsly,crushed

 1 tea.sweet basil, crushed

 1 tea. cilantro

the rub was just made up in my head this is just a rough guess as to the amounts!

1/2 cup carribean jerk seasoning

1/2 cup honey granulars

1 tea onionpowder

1 tea orange peel

1 tea lemon peel

1 tea ground ginger

1/2 tea cbp

This was by far the best chicken i have done as far as flavor goes.I think i might try this type of rub on a pork butt too! feel free to change anything that ya want, tell me how ya like it!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,436
6,168
Joined Jun 22, 2009
Those look great. Looks like you have nice crispy skin too.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,321
9,419
Joined Sep 12, 2009
Awesome legs there Les!!!

I thought I smelled something really good, coming from West-NorthWest of here!

Bear
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now your legs look awesome and so do the taters. We really like Jerk anything. Next time try it on some pork. You'll soon be wishing for the plane to take you to Jamaica Mon.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.