Authentic Jamaican Jerk Chicken Halves on the Weber Summit Kamado

Authentic Grill-Marked Flavor: Jamaican Jerk Chicken Halves on the Weber Summit Kamado

There’s nothing quite like the smoky, fiery, and aromatic kick of authentic Jamaican Jerk Chicken. Cooking whole chicken halves allows you to get maximum flavor penetration while keeping the meat insanely juicy inside and perfectly crisp on the outside.

By taking advantage of a 24-hour vacuum-seal marinating process and indirect cooking on the Weber Summit Kamado, you’ll unlock dynamic layers of spice and wood-charred goodness.

Details & Prep Time

Prep Time: 20 minutes

Marinating Time: 24 hours

Cook Time: 1 hour 45 minutes to 2 hours

Grill Setup: Weber Summit Kamado (Indirect Heat at 300°F–350°F)

Yield: 6–10 servings

Ingredients

Main

2 Whole Chickens, split into halves (4 halves total)

B&B Lump Charcoal

2 Fire starters

Seasonings & Marinade

Jamaican Jerk Marinade (store-bought or find my marinade recipe here)

Jamaican Jerk Dry Rub

Equipment Needed

Vacuum sealer with a marinate feature & vacuum bags

Weber Summit Kamado (or similar kamado-style charcoal grill)

Heat deflector plates

Instant-read meat thermometer

Step-by-Step Instructions

Step 1: Prep & Marinate

Prep the Chicken: Safely split your whole chicken(s) in half along the backbone and breastbone. Pat them thoroughly dry with paper towels.

Season Liberally: Apply a generous layer of wet Jamaican Jerk marinade followed by your favorite jerk dry rub over every inch of the chicken.

Vacuum Seal: Place the seasoned chicken halves into vacuum bags. Use the marinate feature on your vacuum sealer to deeply infuse the flavors into the meat.

Chill: Refrigerate for 24 hours for optimal flavor absorption.

Step 2: Fire Up the Grill

Load Charcoal: Fill your Weber Summit Kamado basket with high-quality B&B lump charcoal. Nestling two fire starters into the coal, light them up.

Set Up Indirect Heat: Once the charcoal is burning well, insert the deflector plates to establish an indirect setup, then set the grates in place.

Dial In Temperature: Close the grill lid and open both the top and bottom vents. Target a steady dome temperature between 300°F and 350°F.

Step 3: Grill to Perfection

Initial Cook (Bone-Side Down): Place the chicken halves bone-side down on the grate. Close the lid and let them smoke uninterrupted for 1 hour (no peeking!).

Skin-Side Crisp: At the 1-hour mark, flip the chicken over so it rests skin-side down. Cook for 30 minutes to get the skin nicely crisp and rendered.

Final Flip & Doneness Check: After 30 minutes, flip the chicken back to bone-side down. Begin monitoring internal temperatures with an instant-read thermometer:

Breast Meat: Target 160°F–165°F

Dark Meat (Thigh/Drumstick): Target 175°F+

Step 4: Carve & Serve

Remove the chicken from the grill and let it rest for 5–10 minutes so the juices redistribute.

Carve into individual pieces or serve as half-chickens alongside classic Jamaican Rice and Peas, fried plantains, or your favorite side dish.

💡 Pro Tips for Success

Temperature Control: Kamado grills hold heat exceptionally well. Catch your target temp early (around 275°F) and narrow down the vents to prevent overshooting 350°F. This method and others are detailed in my book Wrangling Fire available for purchase here.

Don't Rush the Rest: Letting dark meat reach 175°F+ allows the connective tissues to break down, resulting in ultra-tender, pull-apart meat.