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View Full Version : Jamaican Jerk Recipe



peculiarmike
07-21-2009, 10:04 AM
We would still go for a good jerk recipe, should the local folks be willing to share. :D

SmokyOkie
07-21-2009, 10:32 AM
We would still go for a good jerk recipe, should the local folks be willing to share. :D

I got this from a Jamaican business associate.



2 tablespoons ground thyme
1 tablespoon ground rosemary (http://www.recipezaar.com/library/getentry.zsp?id=340)
1 tablespoon ground allspice (http://www.recipezaar.com/library/getentry.zsp?id=161)
1 tablespoon ground ginger (http://www.recipezaar.com/library/getentry.zsp?id=166)
1 1/2 tablespoons sea salt (http://www.recipezaar.com/library/getentry.zsp?id=359)
1 1/2 teaspoons onion powder (http://www.recipezaar.com/library/getentry.zsp?id=502)
1 1/2 teaspoons black pepper (http://www.recipezaar.com/library/getentry.zsp?id=337)
1 1/2 teaspoons ground cinnamon (http://www.recipezaar.com/library/getentry.zsp?id=324)
3/4 teaspoon ground nutmeg (http://www.recipezaar.com/library/getentry.zsp?id=333)
3/4 teaspoon garlic powder (http://www.recipezaar.com/library/getentry.zsp?id=501)
3/4 teaspoon paprika (http://www.recipezaar.com/library/getentry.zsp?id=335)
2 teaspoons ground scotch bonnet peppers (http://www.recipezaar.com/library/getentry.zsp?id=523) (habanero)
12 bay leaves (http://www.recipezaar.com/library/getentry.zsp?id=163) (finely crumbled)
1/3 cup sugar (http://www.recipezaar.com/library/getentry.zsp?id=139)
3 lbs chicken (http://www.recipezaar.com/library/getentry.zsp?id=221) (pieces, wings, halves, whatever)
1 lime, juice of (http://www.recipezaar.com/library/getentry.zsp?id=260)
1/4 cup olive oil (http://www.recipezaar.com/library/getentry.zsp?id=495)

Directions



Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
Whisk together lime juice and olive oil.
Rub chicken well with lime/oil mix. Do not marinate.
Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
Prepare grill for direct/indirect grilling.
Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
One quick dance across the direct heat before serving will help crisp it a bit.
Serve with plenty of napkins.

I know there are some good wet marinade recipes out there too.

peculiarmike
07-21-2009, 10:51 AM
See. Now he will figure we already have one and won't get us one. Dang!
We might have discovered something different and really good.
All jerk does not have heat. That's a pretty good size dose of habanero. Have you made and tried that recipe?

SmokyOkie
07-21-2009, 11:34 AM
See. Now he will figure we already have one and won't get us one. Dang!
We might have discovered something different and really good.
All jerk does not have heat. That's a pretty good size dose of habanero. Have you made and tried that recipe?

I keep a bottle of it in my pantry. I have notes and a larger quantity batch recipe at home. If I'm not mistaken, I cut the bay leaves back a little, but left the habanero intact. There's no reason you couldn't adjust the heat level where you want it.

Now, Travis has pointed out that we have hijacked his thread, and I thin he is right. Can a moderator please move the hijacked portion of the thread?