Tuesday, June 2, 2009

Jamaican Jerk Chicken

This is a recipe that I found on BigOven a while ago (apparently 1 year, 39 weeks, and 6 days ago....according to their stats). Even though it's not completely authentic, I like that it is more of a marinade than just a rub. The original recipe is linked at the bottom of the post. The main thing I did different from the original recipe is that I used thighs (bone in) instead of breasts since most jerk chicken I've seen is bone in dark meat, like thighs and legs.


Jamaican Jerk Chicken

Ingredients
1 tb Ground allspice
1 tb Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Freshly ground black pepper
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, Seeded and finely chopped (I used a habanero pepper instead)
1 c Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (I used 8 bone in thighs instead)



Yes, I forgot the onion, soy, and habanero in the picture....just pretend this is a yearbook class shot and they are in the "not pictured" row.

Be very careful handling the habanero pepper, these beyotches are one mean customer. Use gloves when chopping and de-seeding them. Believe me.

Mix all the first 10 ingredients together in a large bowl. Whisk in the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the pepper, onion, and green onions and mix well. Put the chicken in a casserole dish and pour the mixture over the chicken. Cover and marinade for at least one hour. I like going about 6 hours.The recipe calls for grilling them direct heat for 6 minutes a side. I did them on the Big Green Egg at 350f and used a raised grid so they were about 8 inches from the hot coals. Since I can't get authentic pimento wood locally, I went with some oak wood chips instead.

I did them 10 minutes on skin side down. Flipped bone side down and cooked another 10 minutes. I put them back skin side down for another 5 minutes or so until they were 175f internal temp. I served it up platter style with carribean rice and summer corn.

Ahhhh yeah, eating this makes everyting irie!

For printable version, click here:
Jamaican Jerk Chicken

16 comments:

  1. I LOVE jerk chicken. I never realized how good that blend of spices could be. The original recipe called for a Scotch bonnet pepper? Great googly moogly!

    ReplyDelete
  2. I love how you show the ingredient then the end result. And everything looks great!

    As for the gloves it's the only way to go. Years ago I got some habanero in my eye. Painful!

    ReplyDelete
  3. Gah, every time I come to read your blog, I have to go eat...

    Note to self: NEVER read Chris's blog after 6 pm!!

    This looks delish!

    ReplyDelete
  4. Really! Why is it you NEVER invite me over for dinner? Plthh. This looks amazing.

    Oh and tell the truth, you used dark meat just cuz it is plain old better. authentic...pshaw.

    ReplyDelete
  5. Why do I visit your blog when I am hungry? This looks so good - love all the spices.

    ReplyDelete
  6. I heartily approve of all your ingredients, and cooking method! One hint; think molasses in the sauce- not much, just some... Only my opinion, and God knows I got one!

    ReplyDelete
  7. Hubby is sitting here with me, and I am giving him 'Blog Read' instructions, and this looks good...

    He says- "I do not cook, just feed me", lol

    My friend in Texas wants me to teach her how to use her smoker and grill, so this will be a good lesson, since you are brilliant and explain about turning over, timing, and temperature!

    ReplyDelete
  8. Ahhh yes... I found out the hard way about using gloves when chopping certain peppers. I made the mistake of touching my mouth with my hands. I'm not sure of the duration in which I was sucking on ice cubes (it seemed like forever). Fun times.
    Regardless, I love jerk chicken and this looks awesome! Do you take requests? Because I would love to learn how to make really good marinara (sweet and light not bold and spicy). Let me know if you've previously posted a recipe.
    :)

    ReplyDelete
  9. As a kid we spent every summer in the Caribbean. My dad is a doctor and he volunteered his services to the kids of St. Maarten. Which means I grew up on Jerk Chicken, but strangely have never made it. This recipe will change that! GREG

    ReplyDelete
  10. Let me ask you... Our family isn't into 'Hot' not even 'Warm'... In fact, my kids are big friggin' wuss's when it comes to any kind of food with a spicy heat to it. So what I'd like to know is, do you think this can be made without the pepper and still be flavorful? 'Cause damn, I'd really like to try this recipe... I like me some 'jerk.'

    ReplyDelete
  11. I reaaally envy your patience!! You put so much effort into your dishes.

    ReplyDelete
  12. Okay, I'm making this tonight. Chicken has been marinating for the last 6 hours minus the hot pepper. What I'm wondering is, how come there's no recipe for the caribbean rice? We're just going to serve ours up with plain old jasmine rice... oh well.

    I'll comment back to let you know how it turns out on our plain ol' Weber Grill.

    ReplyDelete
  13. Very delicious Chris and the WHOLE family liked it, so that's a BIG plus! The boy however, complained about have to eat around a bone because I usually cook boneless breasts but I don't think this dish would be near as juicy and full of taste with a breast, besides, I tend to cook the breasts too long and then the get all dried out and terrible. Regarding the lack of heat, I think if I'd used the pepper it would've been too hot for the kids. This method gave just the right amount of flavor for us.

    Tomorrow I'm going to try flank steak chim-chim-churree... Now that I know a 'flank steak' is the same thing as a 'london broil.'
    :-)

    ReplyDelete
  14. Love your blog and I plan on cooking this on my BGE this weekend!

    ReplyDelete
  15. Made this tonight minus the pepper and it was wonderful, thanks for sharing.

    ReplyDelete