Sam’s HOT Jerk Wood-Grilled Caribbean Chicken Strips
4 chicken breasts
2 tablespoons of Dijon mustard
3 tablespoons olive oil
2 teaspoons of Jamaican Scotch Bonnet Hot Sauce
2 tablespoons chopped fine pickled Jalapeño peppers-from the jar
4 tablespoons of the Jalapeño pepper juice -from the jar
(optional) 1 gram (pinch) chopped fine
2 tablespoons of lemon juice
5 tablespoons of soy sauce
1 teaspoon crushed red pepper (dry)
1 teaspoon cayenne pepper (dry)
2tablespoon poultry seasoning
3 cups of wood chips
Southern Cowboy Blend - wood chips
or try 1/2 apple and 1/2 mesquite wood chips
Wash and cut chicken into 1 to 2 inch strips
Mix the following ingredients into sauce pan. mustard, olive oil, pepper juice, Jalapeño pepper, Habanero
pepper, lemon juice, and soy sauce. Add a couple of tablespoons water: Simmer for 5 minutes.
Let cool down and place in a glass oven baking dish.
You should have approx. 1 cup of liquid.
Add chicken strips to marinate. Cover chicken.
Marinate for 30 minutes. Save the marinate.
Mix dry ingredients in a bowl. Poultry seasoning, all
spice, crushed red peppers, and cayenne peppers.
Remove chicken roll in dry mix work rub into the chicken.
Place the marinate in a sauce pan. Cook for 5 minutes.
Medium temp. Place in a bowl.
Start your grill and install the smoker pro as directed on pages 3-4 of this cookbook..
Place the chicken strips on your grilling tray or grate.
Sear the chicken strips.
Move over the smoker pro. Brush on basting sauce on the chicken strips
Wood grill & smoke until done.
Sam’s Herbal Chicken !
This is a whole chicken that is roasted, smoked, & woodgrilled to perfection.
1 stick of margarine or butter
1 whole chicken
½ teaspoon of Italian seasoning
¼ cup lemon juice
1 teaspoon of chicken seasoning
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon lemon pepper
2 cans of fruit punch
6 cups of wood-chips. Mix 1/2 hickory & 1/2apple
or try 1/2 mesquite & 1/2 apple
How to make Sam’s Basting Splash: Combine all ingredients into small sauce pan, except the lemon! Simmer for 5 minutes.
Place mixture to the side. Wash and clean your chicken.
Cut your lemon into six-eight wedges. Plug the chicken’s neck opening with one or two of the lemon wedges.
Squeeze the remaining lemon wedges and drop inside the chicken cavity.
Use approximately 1/2 of your mixture, pour into the cavity of the chicken. Save the other 1/2 of your mixture for basting during cooking.
Install the smoker pro into your grill. Follow instruction on pages 3 - 4 of this cookbook.
Place the chicken on your grill and sear it on medium heat for
8 minutes per side, rolling it every 8 minutes.
Turn your grill down to wood grilling/roasting temperature
Place the chicken directly over the smoker
If you have a warming or roasting rack use it.
If you have a rotisserie, you can use it!
Rotate chicken and baste/mop using Sam’s Splash mixture every 15-30 minutes. Turn the side of the grill off which is not under the smoker after 1 hour. Move you chicken over to that side.
Complete using the indirect .
It will take 1 1/2-2.0 hours to smoke/roast your chicken.
The meat near the bone should reach 170 degrees.