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Jerk Chicken with q-view

post #1 of 15
Thread Starter 
Got the hankering earlier this week for some jerk rubbed chicken. So I started gathering ingredients. I picked up some habaneros as scitch bonnet peppers were not available any where mear me. Here is my jerk rub/marinade recipe:

1/4 cup vegetable oil
5 habaneors seeded
6 cloves garlic
1 tbsp thyme
1/4 cup cider vinegar
4 tbsp soy sauce
1/4 can coke
2 limes - juiced
2 tbsp brown sugar
1/4 cup ginger
1 tbsp corriander
1 cinnamon stick
1 tsp nutmeg
1 tsp black pepper
2 oz rum
1 tsp yellow curry
2 tsp allspice

threw this all in the food processor and blended into a chunky marinade. Rubbed it all over 2 chickens I cut up into 1/4rs. This will marinate overnight. and get smoked over hickory, and some allspice(I couldnt access pimento in time).

Also serving black beans and rice, pan fried plantains, and some ABT's, even (1) habanero ABT.

jerk ingredients:

all in the food processor:

finished jerk:

(2) Whole chickens quickly quartered:

rubbing the chix:

into the fridge for the night:

post #2 of 15
Very nice start there Jim!!!

Jerk Chicken is one of my favorites....

Can't wait to check out the rest.
post #3 of 15
Thread Starter 
thanks man, I have been watching your progress all day, sitting at work, biding my time til I could get started on my food.

I wore gloves when i deseeded the peppers(I saved the seeds, I want to try to grow some), but I didnt wear them when rubbing down the birds. My hands arnt burning, but are feeling awfully warm. Must be the allspice, and peppers doing the trick. the jerk is sweet, but has a creeper layer of nice heat.

Besides the ABT's plantains, & black beans and rice, I am also going to smoke some mussels tomorrow. Im gonna top them with a little garlic butter before popping them in the smoker for maybe 20 mins. They are on the halfshell.
post #4 of 15
That's a great looking Jerk marinade/rub, I will keep that one around. I LOVE Jerk anything. Nice work!
post #5 of 15
Love the jerk.Real cool you showed getting the jerk under skin.Seems to many folks just smear it on skin....
post #6 of 15
Thread Starter 

gotta get it in there right...?
post #7 of 15

That looks great!

Nice. I'm looking forward to seeing the finished product. I assume you are going to smoke this, or are you grilling? Nice recipe either way. I've always wanted to try my own jerk but didn't know what the mix was. We ate a grip of jerk on our honeymoon. Never liked the bottled jerks though, unless anyone knows of a good one? But I'll try your blend soon. Thx.

post #8 of 15
Thread Starter 
gonna smoke it in the GOSM. Hickory, and I am going to add some ground allspice to the wood chunks to try and get that slavor in the meat since I couldnt find any pimento wood in time. Pimento wood is what they use in jamaica, and pimento berries(which is where allspice comes from).
post #9 of 15
That's a great looking and sounding jerk recipe you put out and thanks for sharing it. Noticed that you used fresh ginger root....much better than the powder!

You also cut up them birds like a pro, very nicely and neatly done. PDT_Armataz_01_34.gif

Really looking forward to the cooking part, and of course the finished birds. Jerk chicken is good eatin'!
post #10 of 15
Great sounding recipe and the chicken is looking great...
post #11 of 15
Having been to Jamacia about 11 times I love the jerk. Your marinade sounds and looks good so far all I can wish is that I lived closer to you. So I hope it taste as good as it looks so after eatin the chicken. It should give you should feeling to start saying Ya mon and Iree alot.
post #12 of 15
Thread Starter 
thanks folks,

I am looking forward to it as well. I tried to get as many fresh ingredients as I could, but had to go with dried thyme as the fresh at the store didnt look good.

On my one visit to Jamaica,, I loved the jerk, I had chicken and goat, and both were great with a couple red stripes.

I tried to find some goat, but the place that consistnatly has it in Chicago was not a convenient stop. Next time.

Ill be getting the smoker goign around 2, and will do the chicken and ABT's, and the mussels will go on for about 30 mintues as dinner approaches.
post #13 of 15
Thread Starter 
after reading on other posts how some folks use a cast iron pan instead of the small chip box the GOSm comes with I am going to try that today, it should keep me from having to reload, and keep the smoker closed.

I will cover the cast iron pan with some foil, and poke some holes in it, hopefully it works.

Ill be using hickory, and like I mentioed upthread some allspice sprinkled, or maybe in a foil packet in the cast iron pan.
post #14 of 15
Thread Starter 
Jerkl chicken turned out pretty good, I was glad I rubbed the jerk under the skin for the extra flavor, also had some plantains which i sliced, and then sauteed on the stove with some brown sugar, and cinnamon. We also had the smoked mussels, and ABT's from another thread.

Served the chicken over some white rice, and black beans.

a good dinner all around off the GOSM. Thanks for looking.
post #15 of 15
Man you sure eat good...Nice job...
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