KarlVP
Not Sure
8-10 Chicken drum sticks skin on.
Marinade
1/2 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, minced
2 FRESH garlic cloves, minced
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground like pepper
1/2 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled (or Majoram if you have it)
1/3 cup soy sauce
1 to 2 tablespoon vegetable oil
Mix marinade ingredients in bag and put chicken. Marinate for at least 8 hours, better 24.
Set up smoker to run at 250/225. Smoke for at least 2 hours with apple or cherry wood.
Once they reach 165 internal, heat grill (gas or charcoal) to the surface of the sun setting. Put chicken on the grill for 2 to 5 minutes to crisp up the skin.
Serve up with some rice made with Goya Sazon seasoning and asparagus quickly fried in a bit of olive oil sprinkled with montreal steak seasoning.
Optional: If you don't have a smoker, grill for 25-30 minutes rotating ever 6 minutes or so.
Marinade
1/2 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, minced
2 FRESH garlic cloves, minced
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground like pepper
1/2 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled (or Majoram if you have it)
1/3 cup soy sauce
1 to 2 tablespoon vegetable oil
Mix marinade ingredients in bag and put chicken. Marinate for at least 8 hours, better 24.
Set up smoker to run at 250/225. Smoke for at least 2 hours with apple or cherry wood.
Once they reach 165 internal, heat grill (gas or charcoal) to the surface of the sun setting. Put chicken on the grill for 2 to 5 minutes to crisp up the skin.
Serve up with some rice made with Goya Sazon seasoning and asparagus quickly fried in a bit of olive oil sprinkled with montreal steak seasoning.
Optional: If you don't have a smoker, grill for 25-30 minutes rotating ever 6 minutes or so.
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