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Started By
Message
Jerk Chicken - with pics
Posted on 7/9/12 at 6:29 pm
Posted on 7/9/12 at 6:29 pm
Tonight, I made some jerk chicken - which I LOVE. I use a marinade and a rub. I started with a store-bought marinade. Dammit, I know, I know. But I do make my own rub. I just marinate my chicken in K.C. Masterpiece marinade. It is the best marinade out there, in my opinion. The other major brand out there tastes too much like Italian dressing.
First, I start out with fresh dark meat chicken. If you buy chicken quarters, I highly recommend that you cut the pieces apart, like I did. Not everyone likes to eat a whole quarter chicken, and if you cook your chicken right, you may end up with a drumstick bone with no chicken on it if you try to pull it apart.
Then I marinate it at least 2 hours, but I like it to sit for 4-5 hours.
Then I get it out and put some of my homemade rub on it. It includes red pepper, sugar, allspice, ginger, thyme, cinnamon, cloves, onion powder, and nutmeg. Obviously, the the amount of red pepper flakes you use is going to determine how hot it is.
Put it on the grill at about 350 degrees on indirect heat for about 1 hour. If you like burned chicken, the just go ahead and put it on direct heat. I don't like burned chicken, hence, the indirect heat. True story - I knew a guy who burned his chicken every time he cooked it for 12 years. He put chicken on the grill, sauced it, and burned the crap out of it every time - even though he turned the heat way down. He actually convinced himself that he liked it that way. Another friend of mine pointed out what he was doing wrong. It never occurred to him to cook it over indirect heat and sauce it at the end of his cook...
It is about time to pull it.
Enjoy!
First, I start out with fresh dark meat chicken. If you buy chicken quarters, I highly recommend that you cut the pieces apart, like I did. Not everyone likes to eat a whole quarter chicken, and if you cook your chicken right, you may end up with a drumstick bone with no chicken on it if you try to pull it apart.
Then I marinate it at least 2 hours, but I like it to sit for 4-5 hours.
Then I get it out and put some of my homemade rub on it. It includes red pepper, sugar, allspice, ginger, thyme, cinnamon, cloves, onion powder, and nutmeg. Obviously, the the amount of red pepper flakes you use is going to determine how hot it is.
Put it on the grill at about 350 degrees on indirect heat for about 1 hour. If you like burned chicken, the just go ahead and put it on direct heat. I don't like burned chicken, hence, the indirect heat. True story - I knew a guy who burned his chicken every time he cooked it for 12 years. He put chicken on the grill, sauced it, and burned the crap out of it every time - even though he turned the heat way down. He actually convinced himself that he liked it that way. Another friend of mine pointed out what he was doing wrong. It never occurred to him to cook it over indirect heat and sauce it at the end of his cook...
It is about time to pull it.
Enjoy!
This post was edited on 7/9/12 at 6:48 pm
13
Posted on 7/9/12 at 6:34 pm to Jax-Tiger
Looks good man, making me want chicken for dinner 
Posted on 7/9/12 at 6:43 pm to Jax-Tiger
Very nice 
Posted on 7/9/12 at 6:45 pm to Jax-Tiger
Well done. I would destroy that right now.
Posted on 7/9/12 at 6:46 pm to Rohan2Reed
quote:
I would destroy that right now.
That's already been taken care of...
Posted on 7/9/12 at 6:52 pm to Jax-Tiger
Looks good, I use a recipe which calls for fresh scotch bonnet peppers in the marinade and then basting the meat with the marinade as it cooks. Yours looks like it will be better when cooking for groups.
This post was edited on 7/9/12 at 6:53 pm
Posted on 7/9/12 at 6:54 pm to wiltznucs
quote:
Yours looks like it will be better when cooking for groups.
Yeah, once I get it on the grill, I don't even look at it for 45-50 minutes. It's easy, and I don't like it super hot. I like the balance between hot and sweet. To me, that's what makes jerk so delicious.
Posted on 7/9/12 at 6:58 pm to Jax-Tiger
Looks great man! 
Posted on 7/9/12 at 7:03 pm to Jax-Tiger
Nice. I'm going to have to try this. What are the proportions for your rub, if you don't mind me asking?
Posted on 7/9/12 at 7:04 pm to wiltznucs
quote:
I use a recipe which calls for fresh scotch bonnet peppers in the marinade and then basting the meat with the marinade as it cooks.
Do you stop basting at some point? I really like the crunchy, crispy skin I get on this. I would think that if you continually baste it, the skin would be wet.
Posted on 7/9/12 at 7:11 pm to liuyaming
I found a recipe on the web. There's a lot of stuff in the rub, and I would never try to guess what's in the rub.
I made this a while back and keep it in an airtight zip lock bag. This isn't the exact recipe, as I tend to tinker, but it's close. I also make several batches at a time. We eat this a lot, and I don't want to have to mix it up every time.
2 tablespoons sugar
4 1/2 teaspoons onion powder
4 1/2 teaspoons dried thyme, crushed
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 1/2 - 3 teaspoons red pepper flakes
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
I made this a while back and keep it in an airtight zip lock bag. This isn't the exact recipe, as I tend to tinker, but it's close. I also make several batches at a time. We eat this a lot, and I don't want to have to mix it up every time.
2 tablespoons sugar
4 1/2 teaspoons onion powder
4 1/2 teaspoons dried thyme, crushed
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 1/2 - 3 teaspoons red pepper flakes
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Posted on 7/9/12 at 7:15 pm to Jax-Tiger
Man I've been talking about doing jerk chicken for a while. I cook a lot and have been meaning to get around to cooking this but havent yet. But I think youve just convinced me to do it and maybe with some cheese stuffed fried polenta cakes and some candied plantanes. 
Posted on 7/9/12 at 7:44 pm to Jax-Tiger
JAX,
Great plate, but I think it is a mortal sin to make jerk chicken without black beans and rice.
Great plate, but I think it is a mortal sin to make jerk chicken without black beans and rice.
Posted on 7/9/12 at 7:53 pm to Jax-Tiger
Looks good. I have not had jerk chicken in a while. May have to try this soon.
Posted on 7/9/12 at 8:05 pm to theantiquetiger
quote:
Great plate, but I think it is a mortal sin to make jerk chicken without black beans and rice.
Nope. I always say that if you like it, then don't listen to other people. The fruit is a much healthier option, and I love fresh pineapple and strawberries. That's tropical enough.
Posted on 7/9/12 at 8:07 pm to tdavi48
quote:
But I think youve just convinced me to do it and maybe with some cheese stuffed fried polenta cakes and some candied plantanes.
Thanks. That makes it worth posting the pictures. Don't forget the black beans and rice or lightning may strike you where you stand.
Posted on 7/9/12 at 8:12 pm to Jax-Tiger
quote:
It is the best marinade out there, in my opinion. The other major brand out there tastes too much like Italian dressing.
Lawry's?
I actually like their carribean jerk. Doesn't taste like carribean jerk but it's pretty good
I like the addition of your own rub to the concoction
Posted on 7/9/12 at 8:18 pm to Powerman
quote:
Lawry's?
Yup. That's the stuff. I'm only comparing the jerk marinade. Have you tried KC Masterpiece? If not, try it and let me know what you think.
I used to not marinade it and just use the rub, but the meat didn't get much flavor - mainly the skin. Marinating it helps tenderize the meat and give it some more flavor.
Posted on 7/9/12 at 8:37 pm to Jax-Tiger
Outstanding................
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