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Big Green Egg Jerk Chicken
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Authentic Big Green Egg Jerk Chicken: The Real Deal

This recipe for Authentic Big Green Egg Jerk Chicken: The Real Deal is so good. Spicy and full of authentic Caribbean flavor this recipe is a winner.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Chicken, Main Course
Cuisine: Caribbean, jamiacan
Keyword: Big Green Egg, island food, jamaican food, jerk seasoning
Servings: 4 people
Author: The BBQ Buddha

Ingredients

Chicken:

  • 4 whole chicken legs patted dry

The "Five Pillars" Marinade:

  • 1/4 cup allspice berries ground
  • 2 tbsp fresh thyme leaves
  • 4 - 6 whole Scotch bonnet peppers stems removed
  • 1 bunch green onions chopped
  • 1 2" piece ginger peeled and roughly chopped

The Rest of the Paste:

  • 1 large shallot peeled & chopped
  • 6 smashed large garlic cloves
  • 2 tbsp fresh lime juice
  • 3 tbsp brown sugar
  • 1 tbsp whole black peppercorns ground
  • 2 tsp kosher salt
  • ½ tsp freshly grated nutmeg
  • 2 tbsp finely grated lime zest
  • 2 tbsp canola oil

The Smoke Hack:

  • 1/2 cup Allspice berries soaked
  • 10-12 Dried Bay leaves soaked

Instructions

  • Make the Marinade: Grind the whole allspice and peppercorns. Add them to a food processor with the shallot, garlic, ginger, thyme, Scotch Bonnets, scallions, lime juice, brown sugar, and salt. Pulse until you have a thick, vibrant paste.
  • The 48-Hour Soak: Coat the chicken legs thoroughly in the marinade. Place them on a wire rack over a baking sheet and leave them uncovered in the refrigerator for 48 hours. This deep-seasons the meat and dries out the skin for maximum crispiness.
  • BGE Setup: Prepare your Big Green Egg for indirect cooking with the ConvEGGtor. Place a drip pan with an inch of water underneath the cooking grate. Stabilize the temperature at 250°F.
  • Add the Smoke: Just before adding the chicken, toss your soaked allspice berries and bay leaves directly onto the hot coals.
  • The Smoke Phase: Place the chicken on the grate and cook for about 1 hour until the internal temperature hits 155°F.
  • The Finishing Sear: Remove the chicken and the ConvEGGtor. Open the vents to bring the Egg up to 400°F. Return the chicken to the grate and sear for 2 to 3 minutes per side until the skin is charred and the internal temp is 165°F.
  • The Rest: Let the chicken rest for 10 minutes to allow the juices to redistribute before serving.