Anyone have a great jerk chicken recipe?

All -

Made a jerk chicken last weekend using a pre-bought marinade, but now I am feeling the itch to make my own.

Anyone have any sure fire jerk marinades?

Btw, looked in the recipe index and was surprised to see none!

J.R.

I love jerk chicken and have tried making my own numerous times. Nothing has ever come close to the quality of Walkerswood. I mix it with a little oil and let it marinate for a while, then toss it on the grill. The other brands out there either taste rancid or flavorless to me.

Octarine wrote:I love jerk chicken and have tried making my own numerous times. Nothing has ever come close to the quality of Walkerswood. I mix it with a little oil and let it marinate for a while, then toss it on the grill. The other brands out there either taste rancid or flavorless to me.

I'll second that recommendation for Walkerswood. I've found the longer you marinate, the spicy it'll be.

jpeac2 wrote:Btw, looked in the recipe index and was surprised to see none!

J.R.

There are few in this thread, including one by me, that don't seem to have made it to the index. Might be as they are not original recipes, though mine, a Frugal Gourmet recipe, is somewhat adapted. The fungi recipe that follows it is the perfect accompaniment.

Enjoy,
Gary

G Wiv wrote:

jpeac2 wrote:Btw, looked in the recipe index and was surprised to see none!

J.R.

There are few in this thread, including one by me, that don't seem to have made it to the index. Might be as they are not original recipes, though mine, a Frugal Gourmet recipe, is somewhat adapted. The fungi recipe that follows it is the perfect accompaniment.

They are both in the index: "Chicken, jerk, Jamaican, Helen Willinsky's" and "Pork, jerk, Frugal Gourmet's," and the fungi, too -- "Cornmeal mush, with okra, Caribbean (fungi)."

It's always a judgment call as to whether to index a recipe by its style or by its main ingredient -- jerk could have gone either way -- but in general, for meats, I have listed the main ingredient first so that all the chicken recipes are together. All recipes are listed by their English names, with foreign names following in parentheses.

If you don't find what you're looking for in the alphabetical listing, try plugging a keyword into your browser's "find" feature.

jpeac2 wrote:All -

Made a jerk chicken last weekend using a pre-bought marinade, but now I am feeling the itch to make my own.

Anyone have any sure fire jerk marinades?

Btw, looked in the recipe index and was surprised to see none!

J.R.

Kind of funny, but last week I was about to post about Walkerswood marinated chicken in the "best things you've eaten lately" thread. When I make it, I always use drumsticks which I score 6 or so times down to near the bone. Add some Walkerswood paste cut with a bit of cider vineger, and toss them in a ziploc overnight.

Grill over charcoal, and I kind of try to dry them out a bit and get some nice char. It is a fav of everyone that has tried it.

Also, the Walkerswood has some heat to it and a little goes a long way. I tried to tame it down for my neighbors by using less marinade and they still had a bit of a problem with it, but it is hard to stop eating.

Jamie

I use chicken thighs ( the best part of the bird imho), score them a bit and grill. The cider vinegar sounds like a great idea, I will do that next time I make it. I like the addition of a little oil because the marinade is a little dry out of the jar.

This is my current standard:

8-12 Scotch bonnets or habanero peppers
3 tablespoons freshly ground allspice
2 tablespoons fresh thyme (or half the amount dried)
8 cloves garlic
1 red onion
1/4 C dark brown sugar (edited: this was originally stated as 1/2 C)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
2 tablespoons kosher salt
1/4 C lime juice
2 tablespoons soy sauce

You can also throw in about 2 inches of fresh, grated ginger, and about 1/2 cup of green onions or chives.

Blend all ingredients together in a food processor to make a coarse paste. You can add a little lime juice or water if it seems too thick, but you want this to be a paste.

This recipe is very very spicy, so you may want to go easy on the Scotch bonnets/habaneros, perhaps even cutting it down to one or two. The most important components here are the peppers, allspice, and thyme. Do not skip any of those. You can get away with missing some of the other ingredients, though.

Coat chicken (or pork) in paste. (Whole chicken, chicken leg-thigh quarters, chicken wings, and pork loin work the best.) If you have sensitive skin and follow the recipe as I've given it, you'll want to wear gloves. Get some paste under the skin, if you can. Let the paste and meat mingle for at least 4 hours, preferably 8 or more. (I've gone as long as 24 hours.) Grill until done (use whatever method of grilling you're comfortable with. Either a low, direct fire, or an indirect fire. Use a little wood, about two fist-sized chunks, for flavor. If you must use gas, set to around 300-325.) When doing whole chicken, I prefer to grill them spatchcocked, and I usually do them in a WSM with the waterpan removed.

I love the recipe for a marinade that is referenced on the Spice House jerk seasoning jar. My husband worked for years at a great jerk place in Madison, WI (Jolly Bob's) and we both agree it is as good or better as theirs.
Its easy too. You just add a variety of liquids to the dry mix and let it marinade, the longer the better. We also cook down the reserved marinade for an extra sauce to serve with the chicken or pork.

All -

Last year you all got me hooked on the Walkerswood, but recently I went to the new Whole Foods store to buy said jerk but did not have any luck finding it.

Any other places in the Chicagoland area that stock it?

Thanks!

jpeac2 wrote:Last year you all got me hooked on the Walkerswood, but recently I went to the new Whole Foods store to buy said jerk but did not have any luck finding it.

Any other places in the Chicagoland area that stock it?

Old World Market and La Fruteria have pretty good jerk sections. Both stores are fun to browse in.

Old World Market
5129 N Broadway (at Winona)
Chicago
773-989-4440

La Fruteria
8909 S Commercial Av (3000 E)
Chicago
773-768-4969

Bobby Flay's jerk chicken with mango salsa has always been a favorite in my house. The longer you let it marinade, the better!

http://www.foodnetwork.com/recipes/bobb ... index.html

jpeac2,
Usually I find it carried in World Market, the one in Evanston near the CineArt Theatre,
also the World Market thats at Sheffield @ North Ave.

Mike G- the best Grocery Store Manager- ever- has stocked it for me (and other JERK's)
at Strack and VanTills on Elston Ave. near Target/Logan Blvd.
If all else fails they ](Walkerswood)
https://www.walkerswood.com/products/de ... soning.asp
does have a website-
with the paste as well as other products of theirs...

The best I've made comes from a NYTimes Recipe. The ginger root and Habaneros really make it special.
Marinate for at least 12 hours...

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs

1 large bunch scallions (about , white and green parts

2 shallots, peeled and halved

4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros

1 2-inch piece fresh ginger, peeled and coarsely chopped

6 garlic cloves, peeled

1/4 cup fresh thyme leaves, or 1 tablespoon dried

2 tablespoons ground allspice, more for sprinkling

2 tablespoons soy sauce

2 tablespoons dark brown sugar

1 tablespoon salt, more for sprinkling

1 tablespoon black pepper

1/2 cup vegetable oil

1 tablespoon white or apple cider vinegar

Freshly squeezed juice of 2 limes.



1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.

2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.

3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Variations: If you have no grill, chicken can be baked in oven at 375 degrees for about 45 minutes; the smokiness will be lost but seasoning will be intact. Jerk rub can be used on a boneless leg of lamb or pork roast, to be cooked on a medium-hot grill or in oven.

Note: Pimento wood sticks and chips are available at www.pimentowood.com.

Yield: 8 servings.

msm wrote:Note: Pimento wood sticks and chips are available at http://www.pimentowood.com.

Thanks for the lead on pimento wood! I've been searching for a source for a long time.

jpeac2 wrote:All -

Last year you all got me hooked on the Walkerswood, but recently I went to the new Whole Foods store to buy said jerk but did not have any luck finding it.

Any other places in the Chicagoland area that stock it?

Thanks!

Try Treasure Island. I've gotten Walkerswood there in the past.

As a follow-up to the Walkerswood search:

- The new whole foods in LP will special order in case quantities
- The World Market on Broadway used to sell the crap out of it, but suddenly stopped carrying it

Additionally, the Walkerswood link listed above seems to be down and has been for a while.

thanks to this thread I know what I will be making this weekend, jerk from scratch of course, no bottled version for me.

Now to decide on the protein... chicken, pork, or perhaps some goat if I can source it.

Walkerswood had been in limbo for the last year up until this Summer when a takeover of the company was approved this past June. I was told youll see it back in many more stores very soon if not already. I have a friend who worked at the factory before moving to Negril to work at a hotel and he didnt think they'd make it. Glad to see they have.

As for a recipe, I have a lady friend of mine who is going to send me the recipe for Bourbon Beach (formerly De Buss) Jerk sauce in Negril. The recipe came with the property when it was bought and renamed. I'll post it on here sometime soon.

The pimentowood.com has been posted about on here plenty before but looking at it for the first time in a while-I see they have stepped their game up and now have large chunks and planks among other things. Might have to order the chunks right now. Ill post that recipe when I get it.

Looks like their out of stock on the pimento wood chunks, I imaigine theyll be avialble again this winter.

jimswside wrote:thanks to this thread I know what I will be making this weekend, jerk from scratch of course, no bottled version for me.

Now to decide on the protein... chicken, pork, or perhaps some goat if I can source it.

No brainer...jerked pork. You can almost always get goat at the Old World Market on Broadway which also has great jerk paste selection. I have my next step in the process planned to use a pigs hip for real jerked pork, which is what they use at Ossie's. Maybe thatll happen this weekend.

Da Beef wrote:
No brainer...jerked pork. You can almost always get goat at the Old World Market on Broadway which also has great jerk paste selection. I have my next step in the process planned to use a pigs hip for real jerked pork, which is what they use at Ossie's. Maybe thatll happen this weekend.

pork it is(maybe some chicken wings too), I am thinking rib tips would be good as mentioned on the blog you referenced.

thanks for the tip on Old World Market, I noticed that place the last time we went to Argyle, and wondered what it was like.

wife vetoed pork, so I will be doing 2 whole chickens I will cut up.

my jerk rub:

1/4 cup corn oil
1 cup green onions
5 habaneros
5 cloves of garlic
1/4 cup cider vinegar
4 tbsp soy sauce
1 lime
2 tbsp brown sugar
1 cinnamon stick
1/4 cup ginger
1 tbsp corriander
1 tsp nutmeg
1 tsp black pepper
2 tsp allspice
1 tsp yellow curry
1 tbsp thyme

all run through the food processor, and rubbed well into the bird(under the skin too) and refrigerated overnight.

had the wife go to Whole Foods to get my habaneros today(produce is the only thing I buy @ WHole Foods when I cant find it anywhere else). Also picked up some plantains for fried plantains, and some jalapenos for ABT's. I am going to use (1) habanero for a habanero ABT, and see how I like that.

Perhaps I will post the results of my jerked chicken on the smoke meat everyday thread since I will be smoking over hickory, and maybe a tinfoil pouch with some allspice in it as well .

Not for nothing, but the Jamaican home cooks I know (some pretty good ones) all use Gravy Master, in addition to or instead of "soy sauce." It's a common enough browning cheat. Not as savory as Maggi and not much of a substitute for demiglace, which seems to be its original purpose, Gravy Master's dark, molasses funk works with the fresh thyme, ginger and Scotch Bonnet, which is not the same thing as Habanero. Soy's close, Habanero's close, dried thyme is close, but we're in Chicago and you can get dead on. Why be close.

theres probably as many different jerk marinade/rub recipes as their are bbq rub recipes. No right or wrong imho.

I dont live in Chicago, and the few calls I made around for Scotch Bonnets I couldnt find any, so I went with the habaneros.

Its awl good.

Fair enough. Lord knows we 'mericans have improvised and improved on lots of stuff based on necessity and/or convenience. Also, I guess I assumed you were in Beverly or whatnot based on the handle.

JeffB wrote: Also, I guess I assumed you were in Beverly or whatnot based on the handle.

to some peoples chagrin, I have a broad interpretation of what the swside of Chicagoland is..

jimswside wrote:wife vetoed pork, so ...

Katie wrote:

jimswside wrote:wife vetoed pork, so ...

I know can you believe it.

We've only had BB ribs, spares, pork roast, or pork butt ever at least once every weekend since the end of March off the smoker.

jimswside wrote:

Katie wrote:

jimswside wrote:wife vetoed pork, so ...

I know can you believe it.

We've only had BB ribs, spares, pork roast, or pork butt ever at least once every weekend since the end of March off the smoker.

You'll enjoy it on the chicken. There's only two grilled chicken dishes I really look forward to, and that's piri-piri chicken and jerk chicken. I actually prefer the latter to jerked pork, as the light flavor of most chicken really allows the jerk flavors to come penetrate. I realize that for many this is a good argument for using a stronger, more flavorful meat but, as someone who occasionally likes to eat jerk paste straight out of the jar/bowl, the chicken is ideal for me.

Binko wrote:
You'll enjoy it on the chicken. There's only two grilled chicken dishes I really look forward to, and that's piri-piri chicken and jerk chicken. I actually prefer the latter to jerked pork, as the light flavor of most chicken really allows the jerk flavors to come penetrate. I realize that for many this is a good argument for using a stronger, more flavorful meat but, as someone who occasionally likes to eat jerk paste straight out of the jar/bowl, the chicken is ideal for me.

I havent done a jerk bird in at least a year(been so focues on straight up bbq), so I am looking forward to it.

I am also going to do a few pieces of chicken naked so my daughter has something she can eat.