Buckfast 1
Footballguy
I smoked some jerk bone-in chicken breasts yesterday, which came out amazing. I marinaded the breasts for two days in a marinade that I made from jerk seasoning, soy sauce, olive oil, red wine vinegar, fresh-squeezed tangerine and lime juices, turbinado sugar, homegrown Jamaican scotch bonnet peppers, fresh ground allspice, and fresh ginger and garlic. I smoked the breasts for around 2 hours over hickory wood and pimento wood (wood from the tree that produces allspice berries imported from Jamaica). During the smoke, I occasionally spritzed the breasts with Red Stripe that I infused with fresh lime juice, scotch bonnet peppers, and allspice berries. After I pulled the breasts from the smoker, I finished them on my gas grill to crisp up the skin a bit. The chicken breasts turned out incredibly moist and tender with a crispy skin and delicious deeply infused jerk and smoke flavors. I was really pleased with the results.