2 tablespoons Jamaican Jerk Seasoning
8 green onions, root trimmed off
8 garlic cloves
2 limes, juiced
½ batch cilantro
1 inch piece fresh ginger, peeled and rough chopped
1 tablespoon salt
1 tablespoon fresh thyme
1 tablespoon ground fresh allspice
1 jalapeño, or scotch bonnet or habanero
3 tablespoons sugar
2 tablespoons honey
1 tablespoon molasses
¼ cup soy sauce
1 cup vegetable oil
½ cup water
1 inch chunk of ginger, peeled and rough chopped
10 garlic cloves, peeled
¼ cup orange juice
1 teaspoon salt
½ cup honey
½ cup soy sauce
1 full recipe of jerk chicken marinade
Honey ginger glaze
1 whole chicken
2 red bell peppers, split in half
2 onions, halved
2-3 habanero peppers
10 garlic cloves
2 cups of water
2-3 cups of pineapple juice
Remove the chicken from its bag and pat it dry, be sure to remove any gizzards.
Truss up the legs to keep them in position easier, and fold the wings under the back, also tying them together.
Place the chicken in a large zip lock bag and pour in the jerk marinade, seal the bag in a way where you can squeeze the excess air out of the bag ensuring all of the chicken is filled and coated with marinade no matter how it rests.
Allow it to sit overnight, bathing in the marinade.
The next day, preheat your smoker to 350ºF and smoke 9.
In a large cast iron, place the bell peppers, whole jalapeños, whole habaneros, garlic, and onions.
Set the whole chicken, breast up, on top of the vegetables and place the pan into the smoker.
Add the water and top off with pineapple juice until about ½-¼ inch below the lip of the pan.
Cook at 350ºF for about 1.5 hours basting the chicken with the Honey Ginger Glaze every 10-15 minutes.
When the chicken reaches 165ºF internally remove it and allow it to rest (still in the pan) for 15-20 minutes before carving.