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Steam Whistle Jerk Chicken

Steve Adams Team Cedar Grilling

Score 6 fresh chicken legs (skin on) with a sharp knife making 3 deep gashes


Score chicken legs

Brine for 3 hours

Rub jerk paste into chicken pieces

Preheat BBQ

Cook over medium indirect heat until chicken pulls apart easily

Squirt fresh lime over finished chicken and sprinkle with a pinch of kosher salt

Indirect setup - Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed. Smoking option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the BBQ



Steam Whistle Brine

1 cup Steam Whistle Pilsner
3 cups ice cold water
3 tbs brown sugar
3 tbs kosher salt
mix all brine ingredients and dissolve in Ziploc bag
add chicken legs to brine bag, make sure chicken is completely covered with brine
refrigerate brining chicken for 3 hours
rinse chicken with cold water and pat dry


Jerk Paste

1/8 cup Steam Whistle Pilsner
2 to 6 Scotch Bonnet peppers, stemmed and seeded (2 for mild, 3 for medium and 4 for hot)
1 bunch scallions, trimmed and roughly chopped
1/2 small onion, roughly chopped
3 cloves garlic, peeled
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh flat leaf parsley
1 tbsp coarsely chopped peeled fresh ginger
1/2 tbsp fresh thyme
1/2 tbsp chopped fresh marjoram
1 tsp allspice
1/2 tsp fresh ground nutmeg
1/8 tsp ground cinnamon
1 tbsp lime juice
1 1/2 tbsp soy sauce
1 1/2 tbsp vegetable oil
1 1/2 tsp Kosher salt
1 tbsp white vinegar
1 tbsp brown sugar
 Process jerk ingredients until smooth