So like the rest of the country we are having a bit of a heat wave, 95° today, which for Oregon is pretty toasty - so of course I decided its a good time to do some jerk chicken!
I am doing it as a wet marinade, two whole birds and two split birds. The marinade is:
1 red bell pepper
1 bunch green onion
1 bunch cillantro
4 limes juiced
1/2 C lemon juice
1/2 C dry jerk seasoning (I buy it in the bulk foods at Winco - it's a very spicy one that uses habanero powder)
1/4 C kosher salt
1 bottle of Mike's Hard Mango
1 bottle of good beer
(Edit) about 1/3 C brown sugar to offset a bit of the heat (it's a really spicy dry rub)
and about 2 quarts of water (just enough to top off the bag)
(I really really love these 3 gallon ziploc bags - that's four chickens in one bag, double zip seal that doesn't leak)
The crowd is giddy with anticipation! lol
Gonna let the birds soak for a while then I'll toss them on the smoker.
I am doing it as a wet marinade, two whole birds and two split birds. The marinade is:
1 red bell pepper
1 bunch green onion
1 bunch cillantro
4 limes juiced
1/2 C lemon juice
1/2 C dry jerk seasoning (I buy it in the bulk foods at Winco - it's a very spicy one that uses habanero powder)
1/4 C kosher salt
1 bottle of Mike's Hard Mango
1 bottle of good beer
(Edit) about 1/3 C brown sugar to offset a bit of the heat (it's a really spicy dry rub)
and about 2 quarts of water (just enough to top off the bag)
(I really really love these 3 gallon ziploc bags - that's four chickens in one bag, double zip seal that doesn't leak)
The crowd is giddy with anticipation! lol
Gonna let the birds soak for a while then I'll toss them on the smoker.
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