Sunday, May 30, 2010

Time to BBQ people!

Summer is on full swing so I wanted to share with you MY favorite way to BBQ.  Here's how this sucker works, you light it up, cook your food and toss the entire thing in the trash!  (once it cools) 

(The EZ Grill that costs around $9 at most stores)

Once you get the grill good and hot why not try making some Jamaican style jerk chicken right at home?   Sure, it's not like being back "home" but give it a try.  Below is a recipe, serve that chicken with some Red Stripe and Bob Marley and you might, just might think you're back in Jamaica for a few seconds.

Jamaican Style Barbecued Chicken

  • 8 medium scallions, finely chopped
  • 2 garlic cloves, minced
  • ½ to 1 Scotch bonnet chile, seeded and finely chopped or
  • ½ to 1 teaspoon Scotch bonnet hot sauce
  • 1½ tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon sweet paprika
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • One 4-pound chicken
  • Jamaican Barbeque Sauce
  • 2 cups wood chips, soaked in water for 1 hour, then drained

 Combine all of the marinade ingredients in a food processor and puree to a paste. Run your fingers under the breast skin of the chicken to loosen it. Spoon half of the marinade into the neck and central cavities and rub the remaining marinade over the breast meat under the skin. Put the chicken in a sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours, turning the bag a couple of times.

Light a grill for indirect cooking (with wood or charcoal on the periphery of the grill and meat in middle) and set a drip pan in the center. When the temperature reaches 350 degree, toss the wood chips onto the coals or add them to a smoker box. Remove the chicken from the bag and set it in the center of the grill, away from the flames. Cover tightly and cook for 1 hour. Brush the chicken with the barbecue sauce and cook, covered, for about 45 minutes longer; baste with sauce from time to time. The chicken is done when it is deep brown and the juices run clear when the inner thigh is pierced. Let the chicken rest for about 15 minutes before carving.


  1. I read your post about Jamaican Style Barbecued Chicken and I think it looks AWESOME.I can’t wait to try it as I am a huge foodie and BBQ fan.
    I own and sell all sorts of hot sauces, BBQ Sauces, etc. If you want to link to our hot sauces or BBQ sauces for your recipe that would be great. I saw that you used a Scotch Bonnet sauce. We sell a few of those here:
    I also included a 10% off coupon that is good for the next week. Have your readers use: 10off and they will be able to receive 10% off their entire order.
    I would also be willing to give your readers a 15% off coupon that is good for the next 90 days if that is something that you might be interested in.
    Thanks for the great reading and let me know,


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