Anybody Got a Good Jerk Chicken Recipe?

[Cochese2323]

Been craving jerk chicken this summer, but haven't been able to get a good marinade together. Looking for something really authentic. I have been to Jamaica a few times and if you have been there, then you know about chicken from the vendors with the carts on the side of the road. The stuff where you get a half chicken for like $5 wrapped in tinfoil with the piece of Wonder bread on top. Any help would be great.

This the stuff I be talkin about mon'

[Andy]

Here we go, a couple of links from the BBQ Brethren website.



http://www.bbq-brethren.com/forum/sh...ad.php?t=36577
http://www.bbq-brethren.com/forum/sh...t=jerk+chicken
http://www.bbq-brethren.com/forum/sh...d.php?t=120376

[Cochese2323]

That second one sounds bonkers man. 8 cups of salt and 4 cups of cayenne....dang! I was lucky enough to go to a cookout that one of my friends hosted. His wife is Jamaican and her mother was there to make the chicken. The marinade didn't have a lot of ingredients as far as I can remember, but there were a few Red Stripes involved before she told me how to make it. I know onion, scallion, garlic, allspice, thyme and peppers (not sure what kind) were the main ingredients. There were a lot of fresh limes involved too. She put everything in a bucket the night before and just let is soak.

[Luc]

This is what I usually use


• 1 tablespoon of allspice
• 1 tablespoon of dried thyme
• 1 ½ teaspoons of cayenne pepper
• 1 ½ teaspoons of black pepper
• 1 ½ teaspoons of ground sage
• ¾ teaspoon of ground nutmeg
• ¾ teaspoon of ground cinnamon
• 2 tablespoons of garlic powder or fresh
• 1 tablespoon of sugar
• ¼ cup of olive oil
• ¼ cup of soy sauce
• ¾ cup of white vinegar
• ½ cup of orange juice
• 1 Lime, juiced
• 1 Scotch bonnet pepper
• 3 green onions, finely chopped
• 1 cup of onion, finely chopped
• 4 to 6 chicken breasts

1. Mix all the ingredients together.
2. Allow chicken to marinate for 2 hours or overnight.
3. Cook on each side over medium heat until all cooked.

[Sullybob]

If you like heat this one's pretty good
http://www.epicurious.com/articlesgu...Chutney-238565

[Cochese2323]

Luc, that sounds pretty good man. You ever try fresh herbs with it? Gotta find somewhere around my town that sells scotch bonnet peppers too.

[drocu]

That second one sounds bonkers man. 8 cups of salt and 4 cups of cayenne....dang! I was lucky enough to go to a cookout that one of my friends hosted. His wife is Jamaican and her mother was there to make the chicken. The marinade didn't have a lot of ingredients as far as I can remember, but there were a few Red Stripes involved before she told me how to make it. I know onion, scallion, garlic, allspice, thyme and peppers (not sure what kind) were the main ingredients. There were a lot of fresh limes involved too. She put everything in a bucket the night before and just let is soak.

Sorry, I don't have a good recipe but I bet the peppers were Scotch bonnet as I know those are common in Jamaican cuisine. I also love a good Jerk chicken although I've never been to Jamaica. Hopefully you'll find what you're looking for.

[YetiDave]

You can use habaneros in place of scotch bonnets as they've got a similar fruity flavour, but they will bite a bit more..

[Luc]

Luc, that sounds pretty good man. You ever try fresh herbs with it? Gotta find somewhere around my town that sells scotch bonnet peppers too.

Yes, fresh herbs (and garlic) is always best. Keep adding the sauce on top while they cook for a maximum of flavour. They must be cooked on the BBQ to be more "traditional"

Sorry, I don't have a good recipe but I bet the peppers were Scotch bonnet as I know those are common in Jamaican cuisine. I also love a good Jerk chicken although I've never been to Jamaica. Hopefully you'll find what you're looking for.

Scotch bonnets are the ones yes. They are wildly used in Jamaica. You got to be careful with those, they are *very* spicy. They had the best Jerk Chicken in Jamaica!

[drocu]

Scotch bonnets are the ones yes. They are wildly used in Jamaica. You got to be careful with those, they are *very* spicy. They had the best Jerk Chicken in Jamaica!

Yes, I know, I had a friend bring back some Scotch bonnet pepper sauce from Jamaica. Very spicy stuff indeed.

Here's a good recipe for Jamaican Oxtail with Broad Beans that I found. From the reviews, it sounds authentic to what you would find in Jamaica. I know it's not Jerk chicken...but it's really, really good and easy as long as you have a pressure/slow cooker. I'm sure you could substitute beef ribs or chicken thighs instead of the oxtails and cook them for less time.
http://allrecipes.com/recipe/jamaica...h-broad-beans/

[Andy]

That second one sounds bonkers man. 8 cups of salt and 4 cups of cayenne..<snip>...

Yep, makes quite a lot of dry rub, if you wanted to try it there are many recipe reducer sites around, plug in the amounts and the amount to reduce by.

[Luc]

I made the recipe yesterday but in a smaller quantity. I had to change the orange for a lemon (fresh press) as I did not have any. Turned out to be quite nice. The only thing missing was a bit more allspice. The thing with the Jerk Chicken in Jamaica, they put a lot of allspice making the chicken a dark brown.

Anyways, someone ate the leftovers overnight (not me).

[Indigo3]

As premade products go...Walkerswood jerk seasoning is about as good as it gets, powerful stuff, you don't need much or dilute.

http://www.amazon.com/Walkerswood-Ja.../dp/B0001CVDZI

They quite recently repackaged/reformulated, I'd find the stuff still sold in glass if you can.

[oc_in_fw]

thanks for starting this thread- I might try Luc's tomorrow.

[Luc]

thanks for starting this thread- I might try Luc's tomorrow.

I'm making another small back right now, I will post some pictures. This one, really looks like the one I had in Jamaica!

I had 6 pieces of tight, no bones, no skin.

I used (It changed a bit but not much):

• 1 tablespoon of allspice
• 1 tablespoon of dried thyme
• ½ teaspoons of cayenne pepper
• ½ teaspoons of black pepper
• 1 ½ teaspoons of ground sage None
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon
• 2 garlic cloves
• 1 tablespoon of sugar None
• ¼ cup of olive oil None
• ¼ cup of soy sauce None
• 1 tablespoon of white vinegar
• 1 orange juiced
• 1 Lime, juiced
• 1 Scotch bonnet pepper
• 3 green onions, finely chopped None used
• 1 small onion
• 6 skin tight

Pictures to come!

[oc_in_fw]

Pictures to come!

I'm hungry already. You know, this is really a diverse web site- I keep getting pulled into the most interesting places

[Luc]

As promised, here they are.

Of course, this was not the traditional way to eat them but I have a weakness for Mexican food so here we are. Jerk Chicken tortillas, I made the tortillas, salsa, guacamole.

Chicken marinating in a ziplock bag, I turned it a few times today.


On the barbie


Close up picture!


Plain chicken on the left and Jerk chicken on the right


In the tortilla


Conclusion, it was fantastic! If someone is interested, I could do a step by step tutorial on how to make tortillas, they are really worth it and easy to do when you get used to it.

[oc_in_fw]

Conclusion, it was fantastic! If someone is interested, I could do a step by step tutorial on how to make tortillas, they are really worth it and easy to do when you get used to it.

I am sure if you posted a thread people would be interested. The chicken looks great, by the way. I noticed you changed your original recipe- any particular reason why?

[Luc]

I am sure if you posted a thread people would be interested. The chicken looks great, by the way. I noticed you changed your original recipe- any particular reason why?

I have a tendency to do this sometimes... I don't follow exact recipes... I wrote that one down as I really liked it. I did the recipe from memory and that's how it turned out. That's probably the only reason. Bottom line, it was different (of course) from the first one, but it was great!

I'm curious to hear your conclusions on it!

[oc_in_fw]

I have a tendency to do this sometimes... I don't follow exact recipes... I wrote that one down as I really liked it. I did the recipe from memory and that's how it turned out. That's probably the only reason. Bottom line, it was different (of course) from the first one, but it was great!

I'm curious to hear your conclusions on it!

I will probably pick up some chicken tomorrow, and let it marinate overnight. I am off on Monday, so it should work out. I am notoriously bad at cooking chicken on the grill, though. Steak- no problems. Chicken always gets me.