Jerk Chicken Quarters

[AcrossFromHoss]

Chicken quarters were on sale so that's whats on the kettle. My first cook in a while thought id post. my jerk dry rub sat on the quarters for 48 hours before being smoked using white oak. I used the vortex for this cook making a small 2x2 snake of coshell around the inside of the vortex and started it with 8 briquetts of royal oak . it held at 280 for 2 hours. I then added some lit coshell and quickly/carefully seared both sides avoiding chicken fat flair ups. they sat for 20 minutes at 350 to continue rendering the skin before receiving a final pass over the direct heat. the end result was  fairly juicy with crispy skin. i usually brine my chicken in ginger beer before applying the rub but forgot to grab a bottle. I missed the sweet ginger taste in the juices of the meat but all in all a good dinner.

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They were served with rice and pigeon peas flavored with coconut water and lime juice/zest. No pictures of the rice but it was tasty. just substituted a can worth of water with the coconut water and added half a lime juiced and zested the other half went over the chicken with scotch bonnet sauce.

[austin87]

Looks like a hit! Been seeing some good jerk chicken posts lately...

[1911Ron]

Good looking chicken!

[SixZeroFour]

Haven't seen you for awhile AFH - great looking Chicken and glad to see you back!

[WNC]

AFH, great looking chicken! First time hearing of someone using a snake inside of the vortex, great thinking!