Smoked Jerk Chicken Breasts - Casa M Spice Co
★ Issue CMSC·21–010 · Published 07 Mar 2021
Main

Smoked Jerk Chicken Breasts.

Coat chicken in Jerked Chain®, smoke it low and slow until it hits 155°F, then rest and slice into it

PREP 10 min
COOK 90 min
TOTAL 5:40 hours
SERVES 8 people
HEAT medium
BLEND RATING 4.9 55 reviews · Jerked Chain®
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Made with Jerked Chain® Shop
You'll need
Mixing bowlSmokerThermometer

Coat chicken in Jerked Chain®, smoke it low and slow until it hits 155°F, then rest and slice into it

Ingredients

Ingredients

  • FOR THE CHICKEN:
  • 4 pounds chicken, boneless, skinless
  • 1 Tablespoon avocado oil
  • 1 teaspoon salt
  • 2 Tablespoons Casa M Spice Co® Jerked Chain®

Method

  1. 01

    Coat chicken with oil in bowl

    3 min

    Get that oil worked into every surface of the chicken — you're building a base that'll help the Jerked Chain® stick and create a nice bark on the smoke.

  2. 02

    Season with salt and jerk spice

    2 min

    Don't hold back on the jerk spice; coat all sides generously and make sure the seasoning really adheres to the oiled chicken for maximum flavor and color.

  3. 03

    Refrigerate marinated chicken for 4 hours

    4h m

    Can marinate 4-12 hours ahead

  4. 04

    Preheat smoker to 250°F

    15 min

    Let your smoker settle at 250°F with a steady, thin blue smoke — you want that temperature rock-solid before the chicken hits the grate, or you'll stretch your cook time and dry out the meat.

  5. 05

    Smoke chicken to 155°F internal

    1h 15m

    Monitor internal temp with thermometer

  6. 06

    Rest chicken for 10 minutes

    10 min

    This rest lets the seasoning penetrate and brings the chicken closer to room temperature, so it'll smoke evenly without the outside cooking faster than the inside.

  7. 07

    Serve while warm

    2 min

    Pull these breasts while they're hot and still holding their juices — let them sit 5 minutes on the board to redistribute the moisture, then dig in while that Caribbean heat is still singing.

From Mike's Notebook

01

Pull chicken at 155°F internal, not 165°F — boneless breasts dry out fast past that mark.

02

Marinate the full 12 hours if you've got time; the spice needs those hours to penetrate.

03

Rest it 10 minutes before slicing so the jerk seasoning stays locked in the meat.

Nutrition

230 Calories / serving
46 gProtein
4 gTotal Fat
1 gSat. Fat
1 gCarbs
0 gFiber
0 gSugars
390 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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