The Ultimate Jamaican Jerk Chicken

Recipe sourced:caribbeanpot.com
Ingredients:
5 lbs chicken wings/drumsticks
2 limes
3-5 scallions
1/4 cup orange juice
1/3 cup olive oil
1/2 tsp salt
1 tbsp dark soy sauce
1-2 tbsps brown sugar/honey/maple syrup
2 scotch bonnet peppers ~ Thai Bird Eye Chilies 
1 medium onion
3 cloves garlic
2 thick slices ginger
1 tsp AllSpice powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
10 sprigs fresh thyme ~ dried

3/4 lb wood chips + tin foil + allspice berries (for the smoke pouch)

Method:

Give the garlic, onion, scallions and scotch bonnet peppers a rough chop, then

place in your blender or food processor.

Add the juice of the limes along with everything else (except the chicken wings/drumsticks and stuff for the smoke pouch) into the food processor. 

Pour the marinade over the chicken wings/drumsticks.  Give it a good mix and place the fridge overnight.  Feel free to mix it around if you remember during the night.

Soak the wood chips of your choice with the berries for a few hours in a bowl with water.

Remove the wings/drumsticks from the fridge about 30 minutes before you're ready to grill.

Using a tin foil create a pouch with the wood and pimento berries. 

Seal and poke with a fork so you'll have some holes fro the smoke to escape and perfume the grill.

You can use a propane grill or charcoal grill with better results.

Place the smoke pouch directly over flame, covered with grill and ensured you saw smoke before you got wings/drumsticks into it.

I have two levels on my grill so the wings went on the top rack and the smoke pouch directly below them. 

While they were directly above the heat source, they didn't get raw heat as the heat was low and the smoke pouch shielded them a bit.

You're free to grill these with indirect heat.

With the lid closed i kept the wings on the top level for about 35 minutes.

Remember to move them around so they cook evenly.  I then moved the pouch to the side and moved the wings to the lower level of my grill.  To help them develop some colour and fully cook over the direct heat 325F temperature.

Here is where you must keep a close eye on the wings or they will burn.

Slightly charred edges is perfect but NOT burnt.

The sugars in the marinade will encourage it to burn fast.

I kept them on the lower level for 10 - 15 minutes.  It will depend on the size of the wings you use.

I'd recommend drizzling on some fresh lime or lemon juice just before you remove these jerk wings from the grill.  It will help to brighten them up a bit with that kick of citrus.  Free free to add some water, beer or apple juice to the bag you marinated the wings as they grill.
Remember the raw chicken was in that marinade, so stop using it to baste on after about 25 minutes.
You really need to cook out any rawness.
That smoke pouch will make a huge difference and yes i really want you to marinate the wings overnight for maximum flavor.

~ 

dried