Skip to main content

Jerk Chicken

There are many recipes out there for Jerk Chicken.  But the basics are herbs, allspice, habanero peppers, lime and something sweet like molasses.

Oh, and marinating for two straight days - that makes a huge difference.


6 cloves garlic, halved
2-inch piece fresh ginger, cut into 1/2-inch pieces

2 Tbsp fresh rosemary
1/4 cup fresh thyme leaves
2 Tbsp fresh sage
1 Tbsp fresh oregano

1 habanero pepper
1 jalapeño pepper (or another habanero pepper)

juice and peel of 1 lime

1 Tbsp allspice powder
1/4 cup molases
1/4 cup soy sauce

1 whole chicken, spatchcocked or split in half, or equivalent chicken pieces (on bone), enough for 4

In a small food processor, mince the garlic and the ginger.  Set aside in a large bowl.  In same processor, mince the herbs.  Set aside with the garlic.  
Then mince the peppers.  Set aside with the garlic mix. 
Be very careful not to handle the habanero with your bare hands - and don’t touch your eyes before washing your hands very well with soap. 

In same processor, mince the lime peel and add to the garlic.  
Finally add the allspice, molasses and soy sauce to the garlic mix mixture and mix well.
Place chicken halves (or pieces) in a large zip tight plastic bag or a large casserole.  Add the jerk marinade and mix to coat well.  Seal bag or cover casserole with plastic wrap.

Place chicken in the refrigerator for 2-3 days. Mix up the chicken several times while marinating.

When ready to cook, remove chicken from the marinade and temper at room temperature for 20-30 minutes.  
Heat grill to high and cover.  Cook chicken on right side of grill, skin-side-up, covered for about 5-8 minutes.  
Watch for flare ups.  Now reduce left side to medium-low.  Cook the chicken on the left side of the grill, skin-side-down for about 5-8 minutes, again watching for flare ups.

Now flip chicken and cook skin-side-up again on left side of grill, covered, for another 8-10 minuets, until the chicken is cooked through (internal temperature of 165F).
Remove from grill and serve with favorite sides.


Serves 4.
Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe.  Friends swear about King Arthur recipes, and now I do too.  I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup.  And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough.  You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf.  Knead dough 5 minutes.  Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...
Post a Comment
Read more

Braised Salmon Hong Ya

This is a warm hearty dish you can enjoy when you crave a warm rich seafood soup or stew. I learned this approach to salmon from my co-grandparent Hong Ya who taught me many wonderful dishes from China. It's kind of like an Asian seafood chowder. The nori seaweed brings out the earthy flavors of the sea, which pair so well with the salmon. The sesame oil and chili flakes sharpen the dish a bit against the silky curtains of the wilted spinach. Beautiful as it is delicious, this dish is simple, yet so rewarding. 1/2 shallot, finely diced 2 cloves garlic, minced 1-inch fresh ginger, minced Liquids: 1 cup chicken broth (I used Better than Bouillon) 1/2 cup dry white wine 1/2 cup water 1 tsp black soy sauce 1 tsp soy sauce 1 tsp toasted sesame oil Dash hot pepper flakes (I used Korean chili flakes), or to taste 1 lb salmon bites, (1-inch, skinless cubes) 5 oz fresh baby spinach leaves, coarsely chopped 1/2 cup Kizami Nori seaweed strips Sauté the shallots in a dash of neutral oil over m...
Post a Comment
Read more