Jerk Chicken recipe?

[Nuco59]

Yesterday, I took my first run at Jerk Chicken- with the almost obligatory peas and rice. And it was definitely tasty- but I don't have anything to gauge if it was "right". Never made it- never ate it before- was on the hunt for something different to me.

Looked a ton of recipes on-line. Was not up for a store run- so if it was not in my pantry, I'd keep looking. Also passed on those that had 16 or more ingredients. I get that fresh is best... but I would have to make do with dried herbs (some probably past their prime) -and a good number of jalapenos - as that was the only peppers I normally keep on hand. Ended up with a hodge-podge list of ingredients from several different recipes... and it was better than ok- but was it "right"? (that probably should not bother me...but it did)

I want to make it again- but does anyone here have a good, solid, recipe that does not call for bottled sauces or a ton of ingredients that I would use for this dish only and would likely expire before depleted?

oh- Happy New Year!

 

[Stingerhook]

Here is Nellie's recipe, even though she moved from the island 22 years ago

6T vegetable oil- ¼ C fresh lime juice- 4 scallions, coarsely chopped- 4 Scotch bonnet or habanero peppers, stemmed and seeded, coarsely chopped- 3 garlic cloves, coarsely chopped- 2T fresh thyme- 1t minced peeled fresh ginger- 1T packed dark brown sugar- 2t allspice berries- 1t kosher salt- 1/4t ground black pepper- 2T white vinegar
Puree 4T oil and the next 10 ingredients until smooth
Take 1/4C and wisk in a small bowl with balance of oil and vinegar plus more salt to taste and refrigerate for glaze later

 

[frayedend]

This stuff from the spice house is the best. Follow the recipe for the marinade that is on this web page. I make jerk wings with this, marinade 1 day and it is absolutely awesome.

https://www.thespicehouse.com/products/jamaican-jerk-seasoning

 

[WilliamKY]

I use this. I bought it a GFS. I mix it with oil and lime juice to make a paste then rub it all over the chicken. Tastes great.

 

[Vision]

If I understand you correctly, no, you can't get jerk without a lot of ingredients or without buying bottled stuff. My goto jerk is using a combination of Malcom Reed's jerk seasoning with Walkerswood mild or Badia jerk season and Walkerswood.

I think the trick is getting it so the heat doesn't overwhelm the flavor. Also, cooking for a longer period of time a distance from the coals is best IMO. I use a WSM.

 

[Nuco59]

Thanks for all the replies... looks like some sort of prepackaged mix is the way to go...

I guess the reason for 16 plus ingredients on most recipes it because "that's what it takes".

That balance of spice to heat is what I'm sort of concerned with. I don't mind spice or heat but I have family members who would consider ginger "too hot" - pray for me.

Off to do some searches.

 

[BuffettFan]

This is the recipe that I use.
It's as close to what I remember the jerk in Jamaica tasting like.

2 cups chopped scallions
2 Scotch bonnet chilies
2 tbsp soy sauce
2 tbsp fresh lime juice
5 tsp ground allspice
3 tsp English style dry mustard
2 bay leaves, center rib removed and crumbled
2 cloves garlic, chopped
1 tbsp salt
2 tsp sugar
1 1/2 tsp dried thyme, crumbled
1 tsp cinnamon

Puree all in a blender or food processor.
Marinade up to 5 pounds of chicken for at least 24 hours, up to 48 hours.


The marinade will be a thick paste. Turn the chicken several times to coat all the pieces.
I grill indirect using briquettes and several chunks of wood. Mesquite works well, you want a strong wood flavor.
Once the chicken is to temp, I give a final bit of char right over the coals, just enough to get a little crisp around the edges.

I have used the Walkerswood products as well.
They are the best pre-made marinades that I have found.
Not as good as this recipe, though, IMO.

Look forward to seeing what you come up with!

 

[Inthewoods]

Jah love and walker.
Nellie's by way of Marty is the best.

-D

 

[larry4406]

Here is Nellie's recipe, even though she moved from the island 22 years ago

6T vegetable oil- ¼ C fresh lime juice- 4 scallions, coarsely chopped- 4 Scotch bonnet or habanero peppers, stemmed and seeded, coarsely chopped- 3 garlic cloves, coarsely chopped- 2T fresh thyme- 1t minced peeled fresh ginger- 1T packed dark brown sugar- 2t allspice berries- 1t kosher salt- 1/4t ground black pepper- 2T white vinegar
Puree 4T oil and the next 10 ingredients until smooth
Take 1/4C and wisk in a small bowl with balance of oil and vinegar plus more salt to taste and refrigerate for glaze later

What are the units of measure?

I see capital “T” and lowercase “t”. T = tablespoon while t = teaspoon??

 

[Stingerhook]

What are the units of measure?

I see capital “T” and lowercase “t”. T = tablespoon while t = teaspoon??

You got it Larry.

 

[ModelMaker]

Oh Larry, you got a long road ahead of you. (hint) 1C = 1 cup....
Ed

 

[cayenne]

I use Emeril's recipe

I use this jerk marinade from Emerl L.
Yes, the *BAM* guy....

But I've had amazing results and lots of compliments on this from friends....I did a bunch of this before some Mardi Gras parades a number of years back and I cooked a lot of it...grilled and it was gone quick.

https://www.emerils.com/122829/jamaican-jerked-chicken

I usually use Serrano chiles...a bit less heat than scotch bonnets, but great flavor and easier to fix up for a crowd that might have mixed spice pallets.

But I'd highly recommend this...easy to make.

I plan to do this and smoke some spatchcocked chickens marinated with this....

HTH,

cayenne