Ginger Jerk Chicken

This smoky, spice-infused chicken from St. Croix native chef Digby Stridiron is almost as good as a trip to the West Indies. for a less-spicy marinade, remove the Seeds from the habaneros. Let the chicken rest for the full 30 minutes for the most tender results.

8 servings

Ingredients

  • JERK MARINADE
  • 1/4 c whole allspice, toasted
  • 3 tbsp black peppercorns, toasted
  • 2 tbsp green cardamom pods, toasted
  • 1 bunch scallions, roughly chopped
  • 1 (8-oz.) piece fresh ginger, peeled and roughly chopped (about 1 cup)
  • 2 habanero chiles (about 3/4 oz.); stems removed
  • 6 garlic cloves, peeled
  • 1/4 c water
  • 1/4 c tamarind paste (such as Neera's)
  • 2 tbsp fresh thyme leaves
  • 2 tbsp soy sauce
  • 2 tbsp canola oil
  • JERK BRINE
  • 2 c water
  • 1/2 c kosher salt
  • 1 lb. ice cubes
  • CHICKEN
  • 8 chicken leg quarters (about 5 3/4 lb.).
  • 1/2 c white vinegar
  • 3 limes, halved
  • 1 tbsp plus 12 tsp. kosher salt, divided

Instructions

1

Make the jerk marinade: Place allspice. peppercorns, and cardamom pods in a high-powered blender: process on high speed until spices are finely ground, about 30 seconds. Add scallions, ginger. chiles, garlic, 14 cup water, tamarind paste, thyme, soy sauce, and oil; process on high speed until mixture is smooth, about 1 minute. Reserve 3 tablespoons marinade for jerk brine; cover and chill remaining marinade until ready to use.

2

Make the jerk brine: Stir together 3 tablespoons reserved jerk marinade, 2 cups water, and salt in a medium saucepan. Bring to a boil over high, and cook, stirring occasionally, until salt is dissolved. Remove from heat, and add ice. Let brine stand until ice is melted, about 20 minutes.

3

Meanwhile, make the chicken: Place chicken quarters in a large plastic container. Pour vinegar over chicken: rub vinegar into chicken using lime halves. Discard limes and any leftover vinegar. Pour cooled jerk brine over chicken in container: press chicken down to submerge. Cover and refrigerate at least 4 hours or up to 6 hours. Remove chicken from brine; discard brine. Return chicken to container. Add remaining jerk marinade, and rub to coat chicken. Cover and chill at least 8 hours or up to 24 hours.

4

Rub excess marinade off chicken quarters: place chicken on a rimmed baking sheet. Sprinkle chicken with 1 tablespoon salt, and let stand at room temperature while smoker preheats.

5

Prepare smoker according to manufacturer's instructions using 5 pounds pimento or pecan wood chunks. Bring internal temperature to 250°F to 275°F: maintain temperature for 15 to 20 minutes. Place chicken quarters on grate. skin side up, and smoke, covered, until a meat thermometer inserted in thickest portion registers 160°F. 1 hour and 30 minutes to 2 hours, adding wood as needed to maintain smoker temperature of 250°F to 275°F.

6

Remove chicken from smoker: place in a large roasting pan. Cover tightly with aluminum foil, and let chicken steam 30 minutes. Unwrap chicken, sprinkle with remaining 12 teaspoon salt, and serve.