From Garden to Pit: Jerk Notes

UCBBQ Home Jerk Chicken (3–4 lbs Recipe)

A balanced, easy-to-follow jerk chicken recipe using Walker’s Wood wet jerk seasoning, UCBBQ Calypso Heat dry rub, and fresh herbs. Perfect for the average kitchen — big flavor without the fuss.

Ingredients (serves 4–6)

• 3–4 lbs chicken quarters (about 4 big pieces or 1 whole chicken, quartered)
• 3 tbsp Walker’s Wood Wet Jerk Seasoning (hot or mild, your choice)
• 2 tbsp UCBBQ Calypso Heat Jerk Rub (dry)
• 2 tbsp olive oil
• 1 tbsp soy sauce (optional, enhances flavor)
• 4 sprigs fresh thyme
• 3 scallions, chopped
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1 thumb fresh ginger, grated
• 1 Scotch bonnet or habanero pepper, finely chopped (optional, adjust heat)
• 1 tsp ground allspice (pimento)
• Juice of 1 lime
• Salt & black pepper to taste

Marinade Method

1. Mix Walker’s Wood wet jerk seasoning, olive oil, soy sauce, lime juice, garlic, onion, ginger, scallions, thyme, and pepper in a bowl.
2. Pat chicken dry. Rub UCBBQ Calypso Heat dry rub evenly over all pieces.
3. Work the wet marinade under the skin and into the meat so every bite is seasoned.
4. Cover and refrigerate at least 24 hours (best 48 hours) to let flavors fully absorb.

Cooking Method

1. Preheat grill or smoker to 250°F.
2. Use pimento wood if available. If not, applewood gives sweetness, or hickory for a bolder smoke. Remember: wood is seasoning too.
3. Place chicken skin side up. Cook low and slow for 3.5–4 hours, or until internal temperature reaches ~180°F for juicy, tender meat.

Serving

Rest for 10 minutes before serving. Garnish with fresh scallions and lime wedges. Serve with rice & peas or fried plantains for the real island experience.

“The best jerk isn’t just spicy — it’s layers of green seasoning, time, and smoke working together.”

This combo of Walker’s Wood + UCBBQ Calypso Heat delivers one of the best jerk chickens you’ll ever taste. Honest, balanced, and built for the home cook who wants authentic flavor without cutting corners.

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