Jerk Chicken in a heat wave!

Discussion in 'Poultry' started by jirodriguez, Jul 1, 2013.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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! [​IMG]

    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. [​IMG]
    Last edited: Jul 1, 2013
  2. Sounds good!
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Yeah John...down here in the Valley we're sweltering as well. GF's already missing Fall. This heat blast is hopefully great for my Thai peppers though. Love Jerk Chicken...thanks for the tip about Winco's Jerk in the bulk. How cool is that anyway? just buy a coupla ounces for pennies. I can usually get to the one in Corvallis coupla times a month so will check it out. Thx for posting your method....looking forward to the Q view.....Willie
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yeah.... another great Winco spice in the bulk is their chipotle powder, it is awesome in any kind of mexican food - and it has a nice kick to it as well.
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    .... soaked the birds for about 4 hrs. then made a rub with:

    Brown sugar


    More dry jerk seasoning

    Kosher salt

    gave all the birds a nice dusting and pushed some rub under the skin of the breasts.

    Got the WSM set up with some mesquite (love mesquite with chicken), and tossed the birds into the TBS! [​IMG]

    The crowd is going wild with anticipation!

  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Birds at the half way point - starting to smell good!

    Tossed the birds onto a hot grill to give them a nice char and crisp up the skin, also brushed them with some fresh lime juice, and added some corn that I brushed with Zest Italian Dressing.

    Half chickens were for dinner the whole chickens I did as pulled chicken and bagged up in the fridge.

    Now this is what it is all about!

    ..... this is why I do low and slow chicken - this cooked for almost 4 hrs. and it is fall apart tender and dripping with moisture, the skin crisped up nicely on the hot grill and the smoke penetrated nicely! [​IMG]

  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking chicken. The pup is too cute, how can you leave it alone long enough to cook? Oh well I guess she burns out fast at that age.

    Nice recipe too, thanks for sharing it.
  8. webowabo

    webowabo Master of the Pit SMF Premier Member

    Man that looks darn good. I love Jerk! Havent had it for ever. I used to to chicken breast.. pounded thin... cut in strips.. and doing a blackn jerk season on a fast hot grill... taks 5 mins.. and soo good. But a full meal... BETTER! Its on SBL now... thanks for sharing..
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice bird.....................[​IMG]
  10. I've been wondering what I should do for my first whole smoked chicken and this looks and sounds delicious. Thanks for the Qview
  11. Looks great and thanks for sharing the recipe. 

    No heat wave here - we had it last week. Lower than normal temps for now, especially at night!!!
  12. jerk master

    jerk master Newbie

    Jonny -

    Looks tasty. But, If you've been to Jamaica, you are missing a few key ingredients.

    The first is Allspice - that is a MUST HAVE - otherwise, you might as well just call it spicy chicken. 

    Fresh Thyme is also common in most jerk recipes.

    Jerk marinades and rubs vary but one thing that doesn't is the smoke from the Pimento Wood Tree - (Jamaican Allspice Tree)

    I see you used mesquite - so maybe you should call it spicy tex mex chicken?

    If you're not grilling over Pimento Wood, then you can't call it Jerk!

    Yea Mon
    Last edited: Jul 2, 2013
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The birds look like they turned out great! At one point I looked at the therm yesterday and I thought it was in the smoker!!!

    I wish we had a Winco here, but we don't. We do have a Savory Spice Shop and I have to say that their bulk spice prices aren't all that bad.
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Birds look good , no matter what Jerk said...[​IMG]

    Your audience looks as if she is resting for the Feast...[​IMG]  She's getting cuter.
  15. he can call it whatever the heck he wants..ill just call it delicious.. haha. thanks for sharing.
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    haha..jerk... (no offense.. its your name part) and .. his audience looks either high as heck... or so full from the drops the 'waiting' for feast is now 'fast' ;) cute pup!
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Jerk is a style of cooking native to  Jamaica in which is meat is dry rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb,and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and scotch bonnet peppers (similar in heat to the habanero pepper). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic and salt.....

    You used dry jerk seasoning so I would call it jerk chicken................[​IMG]
  18. jerk master

    jerk master Newbie

    Yea Mon 
    Last edited: Aug 29, 2013
  19. says who?
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Its going to take a whole lot of green olive eating for me to get enough pimentos to smoke with!!! [​IMG]

Share This Page