A delicious smoked chicken with a homemade Caribbean Jerk rub served with an amazing Caribbean Rum sauce!
- 1 cup brown sugar
- 4 Tbsps ground allspice
- 2 Tbsps kosher salt
- 1/2 Tbsp pepper
- 1/2 Tbsp cinnamon
- 1/2 Tbsp ground cloves
- 1/2 Tbsp crushed red pepper flakes
- 1/2 Tbsp tumeric
- 1/2 Tbsp dried thyme (leaves or ground)
- 1/2 Tbsp paprika
- 1/2 Tbsp cumin
- 1 whole chicken (4-6 pounds)
- 1/4 cup soy sauce
- 1 cup brown sugar
- 3/4 cup dark rum or Captain Morgan's Rum
- 3/4 cup ketchup
- 1/4 cup soy sauce
- 2 Tbsps lime juice
- 2 Tbsps Caribbean Jerk Seasoning (recipe above)
- 3 cloves garlic minced
- 1 Tbsp ginger paste (or fresh grated ginger)
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To make the jerk seasoning, combine first 11 ingredients together (brown sugar through cumin). Whisk together and break up and clumps of brown sugar.
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Pat the whole chicken dry with a paper towel. Pour the soy sauce over the chicken and use your hands to coat the chicken evenly with the soy sauce.
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Use 5-6 Tbsps of the Caribbean Jerk Seasoning to rub over the entire chicken. Place the rest of the seasoning in an airtight container to use for future recipes.
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Place the chicken in a smoker set to 225 degrees. Smoke for 3 1/2 to 4 hours depending on the size of the chicken. Thermometer should read 165 degrees when inserted in the flesh of the chicken thigh and leg.
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Combine all ingredients in a saucepan over medium high heat. Whisk together until evenly coated. Once it comes to a boil turn heat to low and simmer for 5-7 minutes, whisking occasionally.