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Reply to "What are you Smoking (BBQ)?"

Nice and sunny today, so bit of a last minute decision to make smoked Spatchcocked jerk chicken. Rubbed chicken with a thin layer of olive oil and then added a dry jerk rub. Set up the Weber kettle for indirect cooking, with 3/4 of a chimney of lit coals on one side, chicken on the other.

Smoked at 190 (375f) until internal temp reached. I like to have the legs facing towards the coals, as I want to take them further than the breast.

I made the flat breads out of yogurt and flour, about a 50/50 mix, cooked in a pan for a minute each side. I made a simple tzatziki style sauce, out of yogurt, grated cucumber, garlic, lemon juice, mint, olive oil, salt and pepper. Worked really well with the hot and spicy chicken.



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Last edited by granch72
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