Jamaican Jerk Chicken

[JC in GB]

All,

I made some Jamaican jerk chicken last year and I was not fully satisfied with the results.

I made my own homemade jerk paste for the chicken and although the paste had a very robust flavor and aroma, it didn't seem to impart much flavor into the meat.

Where did I go wrong? Anyone have a jerk paste recipe they would be willing to share?

Jerk chicken is one of may favorite summer chicken dishes. Would really love to perfect it this year.

Thanks for any assistance... :)

JC

 

[chilerelleno]

Long marinade, 12-24hrs.
Still, most spices simply don't deeply penetrate meats, they're mainly stay on the surface.
So ideally you want plenty of seasoning on the meat.
You could use a jaccard tenderizer to drive and/or allow spices to infuse into the meat.

 

[zwiller]

I suggest a book. I got
Jerk from Jamaica: Barbecue Caribbean Style and like it. There are a few jerk chicken recipes in there. I have only done pork so far but have not done it on the smoker (grill). I think you need good spices and don't take short cuts. IE fresh ginger, thyme, whole allspice. I really want some some piemento pellets but they only sell 20lbs bags. We need to find 2 other guys and split LOL. Supposedly, a mix of cherry and hickory works.

 

[Jodischoenauer]

We are those people who sell pimento wood pellets. They come in 20 pound bags because that’s the smallest the manufacturer will make. We suggest using a good marinade UNDER the skin of the chicken. After sampling dozens we prefer Spur Tree Jerk
Marinade. Or make your own. Pimento wood is critical to the process. If you have a NON pellet grill try pimento wood chips. They are STRONG - a little goes a long way. All the info is on PimentoWood.com (I tried to upload instructions but too large) Hope this helps Jodi & Gary

 

[Jodischoenauer]

Here’s instructions

 

[JC in GB]

Awesome... Thanks for the information. I may need to get some pimento wood for the summer...

 

[zwiller]

Thank you for the info Jodi and welcome to SMF! I respect your decision to sell in that size but think many would order if smaller quantities were available. Many of us here are using electric or propane smokers, not pellet grills. If this decision is by chance legal related may I suggest ebay and disclosing it as open bag or something?

 

[Jodischoenauer]

Thank you for the info Jodi and welcome to SMF! I respect your decision to sell in that size but think many would order if smaller quantities were available. Many of us here are using electric or propane smokers, not pellet grills. If this decision is by chance legal related may I suggest ebay and disclosing it as open bag or something?

I’ll look into that! In meantime can you use pimento wood chips in your smokers? That’s what we use.

 

[zwiller]

We can run chips but I never have. Most of us here are using AMNPS or tube. https://www.amazenproducts.com/category_s/12.htm The tray runs about 12 hours per load. Sure beats adding chips every half hour. Never heard of it until I joined here.

Before I forget, stop in and introduce yourself to everyone at the new member area!

 

[BrianGSDTexoma]

I quit making Jerk. I really like Walkerswood and so much easier. http://www.walkerswood.com/product_traditional_jerk_marinade.php

 

[JC in GB]

I quit making Jerk. I really like Walkerswood and so much easier. http://www.walkerswood.com/product_traditional_jerk_marinade.php

I have used walkers wood in the past. I love that jerk paste!

 

[zwiller]

I tried WW and it is good but it is nothing like the stuff I made from the book. Never been there and had "real" jerk so no idea what is really going on. The stuff in the book is really fresh tasting. Kinda like comparing jar salsa to freshly made. Not saying one is more "real", just different, but I much prefer the fresh. When I made jerk pork using the book stuff, it blew my mind how much it was meaty tasting. Very deep and rich and tasted alot like like steak. It was way too freaking hot but that is easy to fix. It was not sweet and not red. It was killer (but hot) and I only grilled mine so the though of smoking it and backing down the heat sounds really exciting.

 

[Bearcarver]

All,

I made some Jamaican jerk chicken last year and I was not fully satisfied with the results.

I made my own homemade jerk paste for the chicken and although the paste had a very robust flavor and aroma, it didn't seem to impart much flavor into the meat.

Where did I go wrong? Anyone have a jerk paste recipe they would be willing to share?

Jerk chicken is one of may favorite summer chicken dishes. Would really love to perfect it this year.

Thanks for any assistance... :)

JC

How about one of these things---Vacuum marinating tumbler:

https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AGS-CT20


Bear

 

[JC in GB]

That tumbler would likely do the trick.

 

[jburton]

Not my recipe. But I have used it many times over the years. Works good as marinade or has a dipping/dressing. If you have been to Jamaica it reminds me of the granny sauce some restaurants give you for sauce on the side.
Only change I make is i can never find scotch bonnet peppers so i sub habanero.

From Caribbeanpot website.
5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger
Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

Basically all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency

 

[JC in GB]

Thanks for the recipe. I will give that a try and compare it to my jerk paste.

 

[zwiller]

That recipe is pretty dang close to the one in the book. Main differences are there is no orange juice and about half the spices. Totally fired up and doing some soon. JC in GB Only one spot left in the piemento COOP. https://www.smokingmeatforums.com/t...buy-for-piemento-pellets.285408/#post-1943384

 

[sauced]

Oh man....now I am going to have to make a batch of Jerk Chicken!