Jerk chicken is a popular Jamaican dish that involves marinating chicken in a spicy blend of herbs and spices before grilling it over wood. The specific type of wood used is an important factor that impacts the flavor of the dish. There are a few main options when it comes to choosing wood for jerk chicken.
Pimento Wood
The most traditional and commonly used wood for cooking jerk chicken is pimento wood. Also known as allspice wood, pimento wood comes from the pimento tree, which is native to Jamaica. When pimento wood burns, it releases a sweet and spicy aroma that infuses the chicken with quintessential Jamaican jerk flavors.
Pimento wood contains oils that provide a unique smoky flavor. Using this traditional wood allows cooks to authentically replicate the jerk chicken found at roadside stands and restaurants in Jamaica. While it can be difficult to find outside of Jamaica, pimento wood remains a top choice for smoking jerk chicken.
Mango Wood
Mango wood from mango trees is another good option for cooking jerk chicken. Like pimento wood, mango wood also contains aromatic oils that release a slightly sweet, smoky scent when burnt. The resulting flavor paired with spicy jerk seasoning makes for finger-licking good chicken.
Mango wood is easier to find than pimento wood in places like the United States. It burns well and gives jerk chicken an authentic smoke flavor. Many Jamaican cooks recommend using mango wood if you can’t source pimento wood where you live.
Apple Wood
Apple wood is a milder wood that can be used for jerk chicken. It has a sweeter, more delicate aroma compared to stronger woods like pimento and mango. The fruitwood smoke gives the jerk chicken a nice balance of sweetness and savory spice.
Apple wood is common and affordable in many areas, making it more accessible for cooking. While it may not be as authentic to Jamaican jerk chicken, apple wood smoke still complements the bold seasonings. It’s a solid option for achieving smoky flavor in a pinch.
Hickory Wood
Hickory is another moderately flavored wood for jerk chicken. It provides a classic barbecue woodsmoke taste. The nutty, bacon-like flavor of hickory blends well with spicy jerk seasonings. It can be used alone or combined with a fruitwood like apple or mango.
While hickory smoke may not be traditional, it can still infuse jerk chicken with richness and smokiness. Hickory wood chips are inexpensive and widely available too. If you want deep, savory woodsmoke flavor, hickory is a good choice.
Mesquite Wood
Mesquite wood is on the stronger end of the spectrum. Its smoke is potent, with an earthy, almost bitter taste. A little mesquite smoke can go a long way to add wood-fired flavor to jerk chicken.
Use mesquite sparingly, either alone or in a blend. Too much mesquite smoke can overpower the other flavors. But when used judiciously, it can provide a nice smoky boost to the spicy jerk seasoning.
Wood for Jerk Chicken
| Wood Type | Flavor Description |
|---|---|
| Pimento | Sweet, spicy, very aromatic |
| Mango | Sweet, smoky |
| Apple | Mild, sweet |
| Hickory | Rich, nutty |
| Mesquite | Earthy, strong |
Best Practices forCooking Jerk Chicken
To get the most out of your jerk chicken, follow these best practices for preparing and cooking it:
Use Fresh Herbs
Making your jerk marinade from scratch with fresh herbs and spices is ideal. Use green onions, spicy Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, and more to let the flavors shine.
Marinate Overnight
Letting the chicken marinate in the refrigerator overnight lets the jerk seasoning fully penetrate the meat. This yields chicken that is flavored through and through.
Get Good Smoke
Soaking your wood chips prior to grilling helps generate thick smoke. Place soaked wood over direct heat on a grill or in a smoker box of a regular grill. Maintain a temperature between 225-250°F.
Use Indirect Heat
Cooking over indirect heat avoids burning and allows the chicken to absorb the smoke flavor. Place chicken on the cooler side of the grill or smoker, away from direct heat.
Check Internal Temperature
Cook chicken until it reaches an internal temperature of 165°F. Use a meat thermometer to ensure doneness and prevent undercooking.
Let It Rest
Allow the chicken to rest for 5-10 minutes before serving. This allows the juices to redistribute for a juicy, tender result.
Conclusion
Traditional jerk chicken uses pimento or mango wood to achieve an authentic smoke flavor. But apple, hickory, and mesquite wood chips can also infuse smokiness when grilling jerk chicken. While pimento wood is ideal, alternatives let you mimic the taste of true Jamaican jerk chicken using woods easier to access. Remember to marinate the chicken well and use indirect heat for best results.