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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Loaded Jerk Chicken Fries

Brian Gerwig

Loaded Jerk Chicken Fries

Smoky jerk chicken, crispy seasoned fries, and plenty of melted Colby Jack come together in these seriously loaded fries. Ambassador Brian Gerwig makes sure the chicken is packed with bold jerk flavors and kissed with Bear Mountain Hickory smoke, then piles it high with jerk BBQ sauce, jalapeños, pico de gallo, and fresh green onions for the perfect combination of smoky, spicy, cheesy, and fresh.

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Prep

30 minutes + overnight brining and marinating

Cook time

45–60 minutes

Pellets

Bear Mountain Hickory

Serves

6–8

Steps

  1. Combine the salt, sugar, allspice, garlic, habanero, and ginger with enough water to fully submerge the chicken. Stir until the salt and sugar dissolve, add the chicken thighs, cover, and refrigerate overnight.
  2. Blend all of the jerk paste ingredients until smooth. Reserve ¼ cup for basting. Remove the chicken from the brine, pat dry, coat thoroughly with the remaining jerk paste, cover, and refrigerate overnight.
  3. Preheat a charcoal grill to 350°F for indirect cooking. Soak the Bear Mountain Hickory Wood Chips in water for about 15 minutes, drain, and add them to the hot coals.
  4. Place the chicken thighs on the grill and cook at 350°F, flipping as needed, until they develop a deep, slightly charred crust. Brush with the reserved jerk paste toward the end of the cook and continue cooking until the chicken reaches 175°F internal temperature.
  5. Rest the chicken for 5–10 minutes, then dice into bite-sized pieces. Meanwhile, cook the French fries according to package directions until golden and crispy. Season immediately with seasoning salt.
  6. Spread the hot fries onto a large platter or sheet pan and top with Colby Jack cheese. Pile the jerk chicken over the fries, drizzle generously with jerk BBQ sauce, and finish with jalapeños, pico de gallo, and green onions. Serve immediately.

Ingredients:

Chicken

  • 3–4 lbs. boneless, skinless chicken thighs

Brine

  • ½ cup salt
  • ¼ cup sugar
  • 1 TBSP allspice
  • 5 garlic cloves, crushed
  • 1 habanero, halved
  • 1 (3-inch) piece fresh ginger, roughly chopped
  • Water, as needed to cover the chicken

Jerk Paste

  • 1 cup soy sauce
  • ½ cup fresh thyme leaves
  • ½ cup Worcestershire sauce
  • ¼ cup tamarind paste
  • 1 TBSP ground allspice
  • 1 TBSP brown sugar
  • 1½ TSP kosher salt
  • 1 TSP cinnamon
  • ½ TSP ground cloves
  • 4 garlic cloves, roughly chopped
  • 3 fresh bay leaves
  • 2 bunches green onions, roughly chopped
  • 2 habaneros, halved
  • 1 (3-inch) piece fresh ginger, roughly chopped

Loaded Fries

  • 2 lbs. frozen French fries
  • Seasoning salt, to taste
  • 2 cups shredded Colby Jack cheese
  • Jerk chicken, diced
  • Jerk BBQ sauce, to taste
  • Sliced jalapeños, to taste
  • Pico de gallo, to taste
  • Sliced green onions, for garnish

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