Pickapeppa Jerk Seasoning, Bone Suckin BBQ Sauce on chicken legs, done on the grill, and eaten until our eyes rolled back… I can barely write this post. It was that good!
The Big Picture:
We smeared the Pickapeppa Jerk Seasoning onto the chicken, and put them in the Fridge overnight to get all happy. Then we grilled the chicken sloooowly over indirect low heat on the grill. Near the end of grilling, we slathered a bbq sauce made with Bone Suckin’ Sauce and Busha Browne’s Spicy Jerk Sauce to get a nice glaze and to add some sweetness to the mix.
Served with cole slaw and beer… this recipe was truly “food porn” and everyone was happy!
We cut up the chicken leg “quarters” into drumsticks and thighs. This was messy and time consuming to me, but Wifey came to the rescue. Personally, I’d be happy buying the chicken
parts all ready to go. But we got a great deal on the package, so we went with it.
(Now, all this coming from a white-meat lover… but I’ve learned the delicious secrets of dark meat, and am now converted. Besides, white meat dries out too fast.)
We coated the chicken parts, by hand, with the Pickapeppa Jerk Seasoning… getting under the skin, as well as on top. We then placed the chicken in the Fridge to marinate overnight.
We grilled ’em, sauced ’em, and then ate ’em. The End……………. Oh. You want more details?
The Grillin’ part: I set up the Weber Kettle for a 2-zone medium fire. A handful of wood chips were tossed on the hot coals.
The chicken was placed skin-side down and cooked for 1 hour over indirect heat. (About 250-275°) Tip: point the legs towards the fire.
After 1 hour, the chicken pieces were flipped over, and cooked for another 45 min. to 1 hour. At this point, add more charcoal to keep things going, and throw some more wood chips on the hot coals.
Within the last 20 minutes, I basted the pieces a few times with the Bone Suckin’ / Busha Browne mixture. This created a wonderful, sweet, spicy glaze as you can see in the pics.
- 6 drumsticks & 6 thighs – about 3-5lbs chicken
- 3-5 Tbls Pickapeppa Jerk Seasoning – about 1 Tbls per pound
- 1/4 Cup Busha Browne’s Spicy Jerk Sauce
- 1/8 Cup Bone Suckin’ Sauce (BBQ)
- handful of soaked wood chips or chunks (approx. 1 cup)
I hope this recipe inspires you to try jerking your chicken on the grill. If you have any questions, please contact me.
In the near future, I hope to have a jerk chicken cook-off, comparing 3 or 4 jerk seasonings I have on hand: Walkerswood Traditional Jerk Seasoning, Neera’s Hot Jamaican Jerk Spice Grilling Paste, and Pickapeppa Jerk Seasoning.
I would LOVE to know what you think of this recipe! Please submit a Comment below!