smoked jerk chicken recipe

Smoked Jerk Chicken

Coated in spices and slow smoked, chicken jerk is full of flavour with a hint of thyme, nutmeg and cinnamon. You can choose to have it hot or mild, depending on your personal taste.


Chicken breast

Jerk Marinade:

½ onion, chopped

2 cloves garlic, peeled

2 tsp fresh thyme leaves or 1 tsp dried thyme

2 tsp salt

1 tbsp brown sugar

2 tsp Jamaican allspice

½ tsp nutmeg

½ tsp cinnamon

2 chili peppers of your choice, finely ground (I used Scotch bonnet)

½ tsp pepper

2 tbsp lime juice

3 tbsp vegetable oil

½ tbsp apple cider vinegar


Combine all ingredients for marinade in a food processor and blend until smooth

Reserve a few tablespoons of marinade and pour the remainder over chicken breast and marinate overnight (or at least for 4 hours)

Preheat smoker to 250°F with hickory bisquettes

Place chicken in smoker and, after an hour, brush marinade over chicken

Smoke chicken breasts until they reach an internal temperature of 165°F

Remove from smoker and brush with any remaining marinade


Hickory Wood Bisquettes

The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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