Rum Brined Smoked Jerk Chicken

Directions

• First Spatchcock the chicken and place it in a large Tupperware or non-metallic container just large enough for the spatchcocked chicken to lay flat.

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• Combine all the brine ingredients with 6 cups water. Stir until the salt and sugar dissolve.
• Place the chicken breast down, pour over the brine and refrigerate for 8 to 12 hours.

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• For the marinade, throw the garlic, chillies, scallions, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon and nutmeg into a blender and blitz to a smooth paste.
  You can adjust the spice level here. If you think you would like it a little less spicy, use only half the scotch bonnet. If you would like it a lot less spicy, remove the seeds and pith from the bonnet. This will retain the wonderful citrusy flavour while eliminating most of the heat.

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• Take 1 cup of the marinade and stir in the extra rum and black treacle, reserve for basting.
• Remove the chicken from the brine and discard the brine.
  Return the chicken to the container. Pour the remaining marinade over it, give it a good rub and try to squeeze some marinade under the skin.
  Cover and refrigerate for 6 to 24 hours.

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• Set the BBQ for indirect cooking and preheat to 160°-180°C or 320°-355°F at the grate.
• Add some Pimento & Apple wood to the coals.
  Remove the chicken from the marinade and place on the grill.
  Cook for 1 1/2-2 hours.
• Cook for 30 minutes then baste every 15-20 minutes until the basting liquid has gone.

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• Cook until internal temperature reaches at least 74°C or 165°F in the breast. Should be a bit higher in the thigh, around 80°C/175°F. Check this with an Instant Read Thermometer.
  Rest in a warm place for 15-20 minutes.

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• Divide into pieces, carve the breast and serve with Rice & Peas, Pineapple Coleslaw and a good Jerk BBQ Sauce.