re: Jerk Chicken is so fricking overrated it’s insane.

There was a place on Jones Creek that people raved about their jerk chicken and other Jamaican foods, it was the fattiest crap I ever tasted.

Went to one on Prytania St people praised, same. I will try any authentic ethnic foods, I put Jamaican in the same bucket as Filipino cuisine, primitive garbage.

I have been working on a Jerk Chicken recipe since my honeymoon in Jamaica ten years ago and this is what I have so far.

Someone mentioned adding coconut oil to the paste, I am thinking my next test will be adding some coconut milk to the marinade.


Ingredients:
3 LBS Bone in Chicken Pieces
8 Green Onion Stalks
1/2 Cup Oil
1/2 Cup Soy Sauce
3 TBSP Molasses
4 TBSP Tiger Sauce
4 TBSP Cider Vinegar
6 TBSP Brown Sugar
2 Habanero Chili - Stemmed
15 Sprigs FRESH Thyme
12 Garlic Cloves - Peeled
2 1/2 TBSP Ground Allspice
1 1/2 TBSP Salt
2 tsp Onion powder
2 tsp Smoked Paprika
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1 tsp Nutmeg
3 Limes - Cut into Wedges


Directions:
1) In Food Processor, Process: Green Onions, Oil, Soy Sauce, Tiger Sauce, Vinegar, Brown Sugar, Habanero, thyme, Garlic, Allspice, Salt, cinnamon, molasses, Nutmeg Onion Powder, Smoked Paprika and Ginger until smooth, scraping sides as needed, Squeeze juice of 2 limes- Cut the last lime into wedges for serving
2) Measure out 1/2 Cup of Marinade and place in fridge
3) Place leftover marinade and Chicken in Ziplock bag and place in fridge for 12-24 hours, turning every once in a while.
4) Light Grill for direct/indirect cooking.
5) Remove Chicken from bag and place on cooler side of the grill, with breasts (if using) farthest away from heat.
6) Close lid and cook until Breasts are at 160 degrees and thighs/drumsticks are at 175 Degrees (20-30 minutes) moving chicken to plate off heat as the hit temp.
7) Brush Skin side of Chicken with half of the reserved marinade and place chicken, skin side down on hotter side of the grill, brush with remaining marinade and cook until lightly charred (2-5 minutes) moving pieces around flareups.
8) Transfer Chicken to another, clean plate and let rest for 5 minutes.
9) Serve with Lime Wedges.



By the way, I have seen some people ask about recipe apps on here. I use Paprika and really like it.

Edit: If you try it, please let me know what you think and I would be grateful for any tips/suggestions!

I like the orange juice idea, I am going to add that next time!

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4-6 Scotch Bonnet peppers chopped
1 small red onion chopped
4-6 garlic cloves chopped
4 stalks scallions trimmed
1/4 cup soy sauce
1/4 cup vinegar use white vinegar or apple cider vinegar
2 tablespoons olive oil
Juice from 1 large orange about ¾ cup orange juice
Juice from half a lime
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon dried thyme or use fresh if available
1 teaspoon salt
1 tablespoon black pepper

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This is a good recipe. On the subject of the vinegar. For Christ's sake, don't use malt vinegar. There are recipes that call for it, but it's terrible.

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Traditionally, Jerk Chicken is cooked over pimento wood in Jamaica. What we call Allspice here in States, is colloquilly referred to as "pimentos" over there.

The wood imparts a very unique flavor and that may be what sets it apart from the jerk chicken you're getting around the corner or preparing in your home.

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I've ordered it from Amazon.

Not my thing. Just don't like that type of spice

quote:

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Love it tried making it but it comes out okay.

But one day decided to marinate some pork soare rubs in jerk sauce.

Re sauced them on the pit.
Those were amazing.

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I don't ever do jerk chicken, but I do sometimes do jerk ribs or even jerk pork butt (I have a local store here that sells essentially half pork butts and that's what I use for jerk pork butt).