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Jamaican Jerk Chicken -Spicy

post #1 of 14
Thread Starter 
Well I made bbq wings the other day on the smoker. The wife liked them, but said she is tired of BBQ, and wanted a different flavor. (Who gets tired of BBQ)

Any ways, I had Monday off for president's day, and still wanted to fire up the smoker. We went to Jamaica last year, and I loved everything jerk. Chicken, pork, and sausage, it was all great. Well with all the snow around here I figured let's have something to bring me back to warm weather thoughts.

I marinated a couple chicken breasts in jerk marinade for a day, and threw them on this afternoon.

I also made a sauce from a recipe I found online. The recipe is below. I used 3 habaneros, and it's a scorcher. I would use one next time. I used the sauce to apply towards the end of the smoke.



post #2 of 14
How did your wife like the heat? My wife has begun to pass on BBQ but only pork and brisket.
post #3 of 14

:drool:Looks Super Good! Ive never had real Jerk chicken from Jamaica myself, and most of the stuff I have had around I have been impartial too, and I can only assume it is MUCH better in Jamaica! How did yours turn out in comparison to what you have had there? Should I give your recipe a try?

What parts of Jamaica have you been too? My wife and I are thinking of going to Negril next winter...

post #4 of 14
Thread Starter 
Quote:
Originally Posted by b-one View Post

How did your wife like the heat? My wife has begun to pass on BBQ but only pork and brisket.

It was pretty hot for both of us. I would recommend cutting the peppers to 1-2, and double the recipe for everything else. This only made enough sauce for a half of a pickle jar, and I put 3 habeneros in it.
post #5 of 14
Thread Starter 
Quote:
Originally Posted by Travisty View Post

drool.gif: Looks Super Good! Ive never had real Jerk chicken from Jamaica myself, and most of the stuff I have had around I have been impartial too, and I can only assume it is MUCH better in Jamaica! How did yours turn out in comparison to what you have had there? Should I give your recipe a try?
What parts of Jamaica have you been too? My wife and I are thinking of going to Negril next winter...

The flavor profile was on point. If I do chicken again I would do bone in though. The meat doesn't dry out that way.

Like I said, I like hot food, but would cut the heat.

We went to ocho Rios. It was awesome on the resort, but Jamaica is a pretty poor country. Not much to see on land, but the water looks nice.
post #6 of 14

Looks good. That's the first recipe I seen without Scallions and fresh Ginger. These buffer the heat a bit but I agree, 3 Hab's is not for non-islanders...JJ

post #7 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Looks good. That's the first recipe I seen without Scallions and fresh Ginger. These buffer the heat a bit but I agree, 3 Hab's is not for non-islanders...JJ

JJ, how much ginger and scallions do you usually add?
post #8 of 14
Quote:
Originally Posted by mkriet View Post


JJ, how much ginger and scallions do you usually add?

For that single recipe 1" peeled ginger (1Tbs grated) and 4-5 Scallions. Chop the ingredients add all to a blender and puree. I would consider using 1 loose Tbs Fresh Thyme Leaves too. Much better flavor than Dry Thyme...JJ

 

BTW...Fresh Ginger freezes well. I buy 8oz at a time, peel with a spoon and freeze in a zip bag. When needed, you can fine grate whats needed and put the rest back, lasts several months.

post #9 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

For that single recipe 1" peeled ginger (1Tbs grated) and 4-5 Scallions. Chop the ingredients add all to a blender and puree. I would consider using 1 loose Tbs Fresh Thyme Leaves too. Much better flavor than Dry Thyme...JJ

Thank you for the tips. I will most likely be doubling the recipe I put together today to cut the heat, so I'll use these suggestions then.

If you have any other ideas for the smoker that don't involve BBQ flavor please pass along. Just trying to keep the wife happy.
post #10 of 14

My family Loves smoked meats...Just not every day! There is no reason not to use the Oven or Grill for meats as well. Here is a couple...

 

This is done with Offset Heat on a Grill... http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys

 

Done these in the Oven and Offset Grilling... http://www.smokingmeatforums.com/t/138611/chinese-bbq-spare-ribs-pork-fried-rice-and-pork-egg-rolls-q-matz-tested-hard

 

There are a ton more from the great cooks around here...JJ

post #11 of 14

The chicken looks perfect!

 

We like a lot of heat, so I may try your recipe, with the mods JJ suggested.

 

I'll let you know how it goes.

 

Maybe keep a glass of milk & a piece of bread on hand just in case.

 

Al

post #12 of 14
I'd recommend using real pimento wood and leaves on the grill - that's what they use in Jamaica. On line and a little goes a long way. Great smoky flavor!! We just did a 17 pound jerk brisket on Big Green Egg and it was amazing!
post #13 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

The chicken looks perfect!

We like a lot of heat, so I may try your recipe, with the mods JJ suggested.

I'll let you know how it goes.

Maybe keep a glass of milk & a piece of bread on hand just in case.

Al

Al, I'd be glad to hear how it goes. Milk and bread were used in the eating of this chicken 😆
post #14 of 14
Thread Starter 
Quote:
Originally Posted by TheGrillFriend View Post

I'd recommend using real pimento wood and leaves on the grill - that's what they use in Jamaica. On line and a little goes a long way. Great smoky flavor!! We just did a 17 pound jerk brisket on Big Green Egg and it was amazing!

Very nice. Where does one go about getting pimento wood and leaves. I've never heard of using that for smoking before.

I'm thinking my next try with this will be pork tenderloins. I think they would be great with this flavor profile.
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