After traveling to Jamaica and tasting the local jerk chicken I was determined to recreate it in my own kitchen. My whole family likes “spicy” so we crank up the spice. You can adjust the seasonings to your taste. Smoking the chicken makes it even more flavorful. It makes for wonderful leftovers you can use for salads, for making jerk chicken salad, or just on its own in a lunchbox. This recipe is so delicious it is a staple in our house.
2 tablespoons thyme
1 tablespoon rosemary (ground)
1 1⁄2 tablespoons sea salt
1 teaspoon onion powder
1 teaspoon ground black pepper
2 teaspoons cinnamon
3⁄4 teaspoon ground nutmeg
1 tablespoon allspice
1 tablespoon ground ginger
3⁄4 teaspoon garlic powder
3⁄4 teaspoon paprika
2 teaspoons ground scotch bonnet or habanero pepper powder (adjust to taste)
12 bay leaves (finely crumbled)
Mix all spices well. Use on chicken, to make jerk mayonnaise, on sliced sweet potatoes for jerk sweet potato fries, on zucchini/summer squash, or mixed in grass-fed beef meatloaf.
(Pictured: smoked jerk chicken with smoked broccoli (in the smoker for 40 minutes at 250 degrees) and riced cauliflower with coconut milk and lime zest)
2 lbs organic chicken thighs
Rub chicken with avocado oil then rub in spice mixture. Let sit in the refrigerator for at least 30 minutes to 2 hours.
Oven: Put chicken on parchment lined baking sheet and cook at 375 degrees for about 30 minutes depending on the size of the chicken thighs.
Smoker: Smoke for 2 hours (longer if bone-in) at 250 degrees or until chicken is done.