sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I get kind of bored with chicken, so I like to "spice it up" - literally, from time to time. I did two chickens Jamaican jerk style, two different ways. The first was two halves on my Primo XL, and the second was a whole trussed bird on my Weber kettle rotisserie. Both got a liberal application of Walkerswood "hot" seasoning and marinated for about 8 hours (I normally like to go 24, but oh well).
Each grill used Royal Oak lump with authentic pimento wood chips for smoke. Once each bird was 75% cooked I used Walkerswood hot barbecue sauce over a couple layers to up the heat level and build that classic blackened jerk chicken look.
For sides I did Jamaican style red beans and rice (coconut milk, hot pepper, garlic, etc), and fried plantains.
While it may appear the blackening is "burnt" to people that have not eaten jerk chicken before, I assure you it's not...it's full of hot, spicy, smokey flavor.
**the plated picture at the bottom is my submission**
Each grill used Royal Oak lump with authentic pimento wood chips for smoke. Once each bird was 75% cooked I used Walkerswood hot barbecue sauce over a couple layers to up the heat level and build that classic blackened jerk chicken look.
For sides I did Jamaican style red beans and rice (coconut milk, hot pepper, garlic, etc), and fried plantains.
While it may appear the blackening is "burnt" to people that have not eaten jerk chicken before, I assure you it's not...it's full of hot, spicy, smokey flavor.
**the plated picture at the bottom is my submission**
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