Bob's Cudjoe Smoked Chicken
Hot peppers: leave that up to you as to how spicy: jalapeno, serrano, Scotch bonnet or habanero, or 1 to 3 chipotles from a can of chipotle in adobo. I used a Caribbean red habanero, diced, seeds removed; you don't need much!
Ingredients
- 2 tsp Allspice, ground
- 1 tsp Cinnamon, ground
- 1/2 tsp Nutmeg, freshly ground
- 1 tbsp Kosher salt
- 1 tbsp Black pepper, freshly ground
- 2 tsp Coriander seeds
- 1/4 tsp Clove, ground
- 1/2 Onion, large, rough chop
- 8 clove Garlic
- 1 piece Ginger, 1-inch, fresh, sliced
- 4 Green onion, diced
- 3 Lime, juice of
- 1/4 cup Brown sugar
- 6 sprig Thyme, fresh, leaves only
- 1/4 cup Soy sauce
- 1/4 cup Olive oil
- 1 tbsp Dijon mustard, Grey Poupon or brown mustard
- splash Rum, Captain Morgan's spiced
- Habanero chili, or other hot pepper, to taste
- Chicken, thighs or leg quarters, breasts cut in half, skin on
Directions
- Process all the marinade ingredients in a food processor and pour into a gallon-size zip-top bag with the chicken pieces.
- Marinate in the refrigerator overnight.
- Smoke with indirect heat for about 2 hours on foil. Remove to a sheet pan, cover the top with foil and finish in a 300 degree F oven.
- If using a water-pan smoker (heat under the water pan), add the marinade to the water and follow the smoker directions, maybe finishing in the oven.