Brian Gerwig

Grilled Jerk Chicken

This Grilled Jerk Chicken is tangy, savory, and packed full of flavor. Creator and Bear Mountain ambassador Brian Gerwig says it's one of his favorites that is well worth the time and effort!

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Prep

20 min

Cook time

20-30 min

Pellets

Gourmet BBQ Craft Blends

Steps

Brine your chicken overnight.
Add all ingredients for the jerk paste to a blender or food processor and blend until smooth. Save ¼ cup for basting.
Remove chicken from the brine and cover with jerk paste and let sit overnight.
Preheat grill to 350F.
Grill your chicken skin side down at 350F and then once it has a good char, give it a flip and brush with ¼ cup of reserved jerk paste towards the end.
Soak Bear Mountain Gourmet Wood Chips in water for 15 minutes and then add it to your coals. This is going to give a good traditional, smoky flavor.
Once the chicken hits 175F internal, it’s done. (165F for chicken breast)
Remove from grill and top with green onions and enjoy!

Ingredients:

Brine

½ Cup of Salt
¼ Cup of Sugar
1 TBSP of Allspice
5 Garlic cloves – crushed
1 Habanero – halved
1 (3-inch) piece of Ginger – rough chopped
2-3 lbs. of Chicken quarters (or your favorite cut)
Gourmet BBQ Craft Blends® Wood Chips – Bear Mountain BBQ

Jerk Paste

1 Cup of Soy sauce
½ Cup of Thyme leaves
½ Cup of Worcestershire sauce
¼ Cup of Tamarind paste
1 TBSP of Ground Allspice
1 TBSP of Brown sugar
1 ½ Tsp of Kosher salt
1 Tsp of Cinnamon
½ Tsp of Ground cloves
4 Garlic cloves – rough chopped
3 Fresh Bay leaves
2 Bunches of Scallions – rough chopped
2 Habaneros – halved
1 (3-inch) piece of Ginger – rough chopped

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