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.

Comments

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...

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...