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I've checked most of the other Jerk Chicken recipes, making sure this isn't redundant. This recipe is unique for the emphasis it puts on the smoke. The word jerk come from charqui, the Spanish version of a native South American word "charki," meaning dried meat. There are two aspects to jerk: the unique jerk rub, and the smokey cooking method. Authentic jerk calls for allspice woods chips to create the fragrant, available online. Or use other aromatic wood chips. Also, trust the recipe: if using thighs (recommended) don't turn the chicken. Put it on the grill and let is smoke undisturbed. At the appointed time, you will lift the cover of the grill and discover a beautiful, golden-brown encrusted chicken.
Units: US | Metric
Serving Size: 1 (581 g)
Servings Per Recipe: 8
The following items or measurements are not included: