Brian Gerwig
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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