Grill-Smoked Chicken with Jamaican Gravy

Let's get grilling
Wearing a pair of latex gloves, cut the peppers into quarters, and then remove the seeds and ribs.
Start charcoal and let burn until coals are glowing red and coated in gray ash, about 15 minutes. You can create two heat zones by adding different amounts of coals to each side of the grill (or leaving one half of the grill coal-free to create a cool side). For a medium-high zone, build a layer about one to two coal deep; for low, scatter a few coals evenly over that side. Oil the grate well.
Ingredients
Main Ingredients
-
bone-in, skin-on chicken thighs (about 3 pounds)
8
-
kosher salt and freshly ground black pepper
-
Jamaican Gravy (recipe follows)
Wood Chip Packet
-
wood chips (preferably apple or cherry wood, soaked in water for at least 15 minutes and drained)
0.25 cup
-
allspice berries
3 tbsp.
-
dried thyme
2 tbsp.
-
dried rosemary
2 tbsp.
Jamaican Gravy
-
Scotch bonnet or habanero peppers
4
-
low-sodium soy sauce
2 cup
-
distilled white vinegar
2 cup
-
allspice berries
3 tbsp.
Credit: Excerpted from Feeding the Fire by Joe Carroll and Nick Fauchald (Artisan Books). Copyright ©2015. Photographs by William Hereford.
For safe meat preparation, reference the USDA website.

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