Last week I received a promotional email from Thermoworks that contained cold weather grilling suggestions and a killer recipe for Jerk Chicken. I decided to try the recipe using leg-thigh assemblies rather than the suggested split chicken (recipe was for a PBC). I used my Weber with a SnS. I followed the recipe using the maximum suggested 3 habanero peppers, however I allowed the chicken to marinade for two hours prior to grilling. I followed the suggested smoking pouch contents using cherry wood chips, allspice berries, fresh rosemary and thyme sprigs. I put a full chimney of pre-lit KBB into the SnS with all vents wide open. I didn't bother monitoring the grill temp knowing that I wanted to just be hot. It only took about 40 minutes to hit the desired IT of about 160* and the chicken had a nice deep coloration from the heat and smoke. Here it is served with guava banana "catsup" that is seasoned with curry powder and this served as the sweet foil to counteract the heat from the peppers. The salad is tart green papaya with crisp green beans and peanuts. Rice would have been good with this, but we didn't have any in the house and we wanted to keep things low-carb. The recipe looks like it would be ideal for a gasser, as well.
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