The Smoking Gunn's BBQ Jerk Chicken
This superb spatchcock BBQ jerk chicken recipe awarded The Smoking Gunn the winning title of Team Temperature's Big BBQ Challenge, Jamaican Week. Simple but full of delicious flavours from the fire and seasoning, this recipe is a winner.
Have you ever taken a walk through the streets of a Jamaican village? Ever gone to Notting Hill carnival or walked through one of the many rows of food vendors at a music festival?
If you have, you've probably been fortunate enough to see the clouds of white smoke wafting into the air and caught the smell of delicious Jamaican jerk chicken being cooked.
I love jerk chicken and making it can be as easy or as complicated as you like. When you find what works for you, stick with it. I've tried numerous sauces and rubs and even mixed all the spices and herbs myself. I've finally come to a tried and tested version that I truly love, believing it replicates the flavours I have tasted when in Jamaica and at Notting Hill Carnival and Glastonbury festival.
The jerk chicken I love has got to be hot, but not too hot. You can always drizzle hot sauce over it, but you can't take the heat out. It needs to be moist so you mustn't overcook it and dry it out. It has also got to be full of the taste of BBQ smoke.
I don't think jerk is something you can whip up in five minutes. It's going to take some time and love to get to where you want.
Here is my much-loved Jamaican jerk chicken recipe. It's really easy too.