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700 Degree Jerk Chicken

This was an experimental cooking technique for me, inspired by my love of Tandoori chicken. Surprisingly I wasn't able to find anything on this forum on high heat chicken cooking, so I thought I would share the recipe. This turned out to be some of the most flavorful, crispy, and moist chicken I have ever had.

Ingredients:
1.) 3lbs chicken parts of your choice (I used whole legs)
2.) 8oz of your favorite jerk marinade, your own or prepared (I used Secret Aardvark Drunken Jerk)

I'm normally all about making my own sauces and marinades but Secret Aardvark Drunken Jerk is one of my favorite, local sauces and it was perfect for this recipe.


Place the chicken parts in a bag and add your jerk marinade. Seal the bag and place it in the refrigerator for 24 to 48 hours, turning every 6 to 12 hours.


When you're ready to cook, unbag your chicken and place it in a dish. Light your egg at this time.


With your egg set up for direct cooking and with the grilling grate in place, let the temperature come up to a temperature of at least 700 degrees Fahrenheit (lower air intake fully open and chimney fully open). I let mine get to 800 to 900 degrees Fahrenheit since I know there will be some cooling once I lift the lid and place the chicken on the grate. Once up to temperature you're ready to place your chicken on! Make sure to burp the egg a couple of times before opening the lid all the way, then place your chicken on the grate.


Close the lid and let the temp come back up to 700 degrees. Allow the chicken to sear 2 to 3 minutes, burp the egg, open the lid, and turn the chicken over. Rotate the chicken as necessary on the grill to adjust for hot spots. Allow the chicken to sear for another 2 to 3 minutes at 700 degrees (or hotter). At this point your chicken should be nicely blackened but not burnt, but you may have to flip and/or rotate some pieces a couple more times to get the desired level of crispy on your skin.


Once the chicken is blackened and crispy to your liking, place the convEGGtor or other indirect cooking stone in (I use a rig from the Ceramic Grill Store to simplify this step, allowing me to leave the grill and chicken in place while I slide the stone in). Bring the egg back to 700 degrees and continue cooking until the internal temp of your chicken is 155F - 165F, approximately another 10 min. Don't overcook your chicken! Remember that it will continue cooking and rise another 5 to 10 degrees after removed from the fire.


Serve with your favorite sides and a cocktail. We made a delicious cilantro & lime Basmati rice.

Comments

  • bgebrentbgebrent Posts: 19,494
    Legit man, great post.  Welcome.
    Sandy Springs & Dawsonville Ga
  • mEGG_My_DaymEGG_My_Day Posts: 1,332
    Welcome - that chicken looks awesome!!
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • StormbringerStormbringer Posts: 1,453
    Great cook, I'm going to try this!
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • MeTedMeTed Posts: 788
    Welcome. Great post, I learn something here every day. Thanks!
    Belleville, Michigan

    Just burnin lump in Sumpter
  • johnnypjohnnyp Posts: 3,419
    very nice.  High temp chicken is on my to-do, now.
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • EagleIIIEagleIII Posts: 318
    Nice...now I have something new to try!
  • GoooDawgsGoooDawgs Posts: 972
    I like the technique of throwing the platesetter on the during the high heat.  I bet you crack a lot of the internals (as I tend to do as well) but thank goodness for the warranty.  Way to take full advantage of the egg's versatility! 
    Milton, GA 
    XL BGE & FB300
  • lousubcaplousubcap Posts: 19,651
    Great cook right there. Congrats.  (And great job reminding all about burping the hot BGE.)
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • calikingcaliking Posts: 12,587
    That chicken looks outstanding!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GoooDawgs said:
    I like the technique of throwing the platesetter on the during the high heat.  I bet you crack a lot of the internals (as I tend to do as well) but thank goodness for the warranty.  Way to take full advantage of the egg's versatility! 
    GoodDawgs makes a great point above that I should have called out. I like to pre-warm my stone in the oven to prevent heat shock cracking when placing it in a highly heated egg. Just warming it a little bit through will prevent this.
  • CanuggheadCanugghead Posts: 6,572
    Great first post and welcome aboard. You got me thinking about cooking chicken in pizza oven!  Also recall someone once told me how he makes amazing whole chicken in a Weber gasser by placing it in the middle of the elevated warming rack and cranking burners to max temp, not sure if he turned off the middle burner though.
    canuckland
  • Love the drunken jerk (it's my go-to for jerk chicken as well) and pretty much anything Secret Aardvark makes.  
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
  • Chicken looks great.  I do all my chicken on high heat using a vortex. 

    Medium BGE, 22 blackstone, U.S. made Treager, large ProFire (Craigslist steal)

    Sioux Falls SD

  • milesvdustinmilesvdustin Posts: 2,226
    Dang, new guy can cook!!! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • kaybeekaybee Posts: 120
    MUST try cook!! Awesome man, I love jerk and that blackening step was the one thing I was missing to get real tasting/looking roadside bird. Great idea, chicken parts thawing as we speak. If you have any pimento smoke wood THIS would be the cook to use it on. It is going to burn off really fast at those temps though.
  • bluebird66bluebird66 Posts: 2,331
    Great job!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Awesome looking jerk chicken!
    LBGE
    SC AL
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