Smoked jerk chicken

Ingredients:

Chicken

• 1 whole chicken (about 2 kg), cut into 10 pieces
• Limes, for garnish
• Parsley, for garnish
• Smoking chips soaked in water for 15 minutes

Jerk marinade

• 2 tsp allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 onion
• 8 cloves of garlic or 1 whole head
• 1 piece of ginger (2.5 cm), sliced ​​into rounds
• 3 green onions, chopped
• Juice from 3 limes
• A little soy sauce
• 1/4 cup olive oil, plus extra for drizzling
• 6 sprigs of thyme, leaves removed
• 1 Scotch bonnet chilli, halved, plus more to taste
• 1/4 cup brown sugar

Preparation:

1. Start by making the Jerk MarinadeCombine all the ingredients in a blender and puree until smooth.
   
   Place the chicken pieces in a large, resealable bag and pour the marinade inside. Place everything in a baking dish and refrigerate overnight.
2. Heat the grill to maximum heat.
3. Prepare a tabletop smoker or take a baking sheet with high sides, line it with foil, and place some dampened sawdust on the bottom. Place an inverted grill rack on top. Place the chicken pieces on the rack, keeping them above the sawdust. Cover with foil and grill at high temperature for 10 minutes.
4. Preheat oven to 150°C.
   
   Transfer the chicken pieces to a baking sheet and drizzle with olive oil. Bake in the oven for a long time at a low temperature until the chicken is tender (about 1 hour). Transfer the chicken from the baking sheet to a serving platter and garnish with lime and parsley before serving.