Recipe Developed and Contributed by CookinwidKunchi
Prep time: 20 minutes
Cook time: 2½ hours
- 10 lbs chicken leg quarters
- ¼ cup Thai Coconut Curry Jerk Marinade
- 1 tbsp Hot and Spicy Jamaican Jerk Marinade
- Marinade overnight (only needs 60 seconds)
- 3 tbsp avocado oil
- Smoker of choice (used in this recipe: Oklahoma Joe Offset Smoker)
- Cherry Wood (Kamado Joe)
Clean chicken with a quick rinse of water and about 3 tbsp vinegar. Drain chicken and dry individual pieces using a clean paper towel. In a bowl, coat chicken with oil, add all the marinade and coat completely. Cover and let rest in refrigerator while you prep your smoker.
In an offset smoker, run your fire until the smoker is up to 300°. Once your smoker is up to temp, place chicken on the grill and cook for 90 minutes.
For the duration of your cook you'll want to flip the chicken every 30 minutes. After 90 minutes, add more fuel to your smoker and raise the cooking temp to 350°. This will give your chicken a nice crisp finish.
Continue to cook for another 30 minutes. After this 30 min cycle, place your chicken opposite the direct heat on the grill.
Keep the meat in the smoker on indirect heat for another 30 minutes. This will allow the juices to set and give the smoke a little more time to permeate the meat without overcooking it.
Be sure to check the internal temperature of your chicken before serving. Insert a meat thermometer into the thickest part of the meat.
Your chicken is done at an internal temp of 165 degrees. Chicken can be pulled at 160 and allowed to rest for 20 min as it will continue to cook - the temperature you're looking for for doneness is 165.
Depending on your smoker, the size of your bird, and your thermometer, if ever in doubt, check the meat with a quick cut in to the chicken to make sure meat is cooked through before serving.
At the end of cook time, remove and serve along side your favorite sides and Enjoy!