Isolated Jerk Chicken

To start off my isolation BBQ blog we're going with the jerk chicken. We picked up a bag of frozen chicken quarters and I put together my jerk spice rub. You can all the ingredients and measurements in my smoked drumstick recipe blog.

The only thing different I did this time around is, I doubled the amount of seasonings and I used alaea sea salt. Which is a red mineral sea salt from Hawaii and it gives the food a sweet taste as well. I'll leave the website where I get my Hawaiian supply down below.

While you have your grill or smoker heating up, rub on the spice and let the meat sweat. It's going to draw out some moister and make the rub stick to the skin. Do it on both sides of the chicken.

For this cook I used my side box on my grill. I took a chimney full of lite charcoal and used apple wood to give it a sweet smoked flavor.

Have your grill temp set at 275 degrees and add a log of wood every 30 to 45 minutes depending if the wood burns fast or not.

The time of the cook depends on your temp. This cook took me about 3 hours. Which is about how long it takes when you are smoking chicken. When the chicken thigh reaches the internal temp at 165 degrees, it's ready to come off the grill.

Now that the chicken is done, you can see how the rub cooked down into the skin, giving it a nice bark. leaving the meat to hold in all the juices, keeping it from drying out. The jerk spice really gives it a lot of flavor and fruit wood like apple and cherry, really gives the chicken a nice sweet smokey flavor when you bite into it.

Thank you all for reading through my BBQ blogs here on minds. Like just about everyone else, I'm stuck at home with the town I live in, shut down due to the corona virus. But, I'm going to keep posting up as much BBQ recipes as I can. Stay safe out there.

Alaea sea salt can be found on, onlyfromhawaii.com