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- 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
- 1/2 cup tomato juice
- 1/3 cup finely chopped onion (1 small)
- 2 tablespoons water
- 2 tablespoons lime juice
- 1 tablespoon cooking oil
- 1 tablespoon Pickapeppa sauce (optional)
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 6 - 8 fruit wood chunks
- 1 - 2 tablespoons Jamaican jerk seasoning
- Lime wedges
1. If desired, remove skin from chicken. Place chicken in a self-sealing plastic bag set in a deep dish. For marinade, in a small bowl combine tomato juice, onion, water, lime juice, oil, Pickapeppa sauce (if desired), salt, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
2. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. Drain chicken, discarding marinade. Sprinkle jerk seasoning evenly over chicken; rub in with your fingers.
3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturers directions. Pour water into pan. Place chicken on the grill rack over water pan. Cover; smoke for 1-1/2 to 2 hours or until chicken is tender and juices run clear (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Add additional coals and water as needed to maintain temperature and moisture. Serve chicken with lime wedges. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 283,
- Fat, total (g) 14,
- chol. (mg) 104,
- sat. fat (g) 4,
- carb. (g) 3,
- pro. (g) 34,
- vit. A (IU) 97,
- vit. C (mg) 5,
- sodium (mg) 331,
- Potassium (mg) 315,
- calcium (mg) 30,
- iron (mg) 2,
- Very Lean Meat () 5,
- Percent Daily Values are based on a 2,000 calorie diet
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