Big Daddy’s Jerk Chicken

This jerk chicken packs a punch with flavor and tenderness. Easy to make using any grill or smoker, we hope you enjoy this recipe as much as we do!

• 1 Whole Chicken Split in Half
• 1 Cup of Olive Oil
• 3/4 Cup of Soy Sauce
• 1 Jalapeno or Carolina Reaper
• 2 TBSP of Fresh Thyme
• 3/4 Cup of Lime Juice
• 2.5 TBSP of Malcolm’s Jammin Jerk Seasoning
• 4 Cloves of Garlic
• 3 TBSP of Ginger Paste
• 3 TBSP of Brown Sugar
• 8 Whole Spring Onions
• 2 Tsp of salt
• 1 TBSP of Black Pepper

Setup your grill or smoker with a two zone fire. You want to preheat your grill to 300 degrees. Place your cleaned chicken in a container for marinating. To a blender add all the other ingredients above, remove the seeds and vain from the pepper for less heat and cut the onions in 2 inch pieces. Blend until thoroughly mixed. Pour one half cup of the marinade into a container and reserve for basting. Pour the rest of the marinade over the chicken, being sure to coat evenly. Place in the refrigerator for at least one hour or up to 12 hours. Once grill is preheated place chicken on the cool side of the grill. Cook the chicken until it reaches at least 165 degrees internally. Baste with reserved marinade and place over coals at the end to char further. Remove from grill and let the chicken rest for at least 10 minutes.

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