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Old 04-06-2013, 08:26 PM   #1
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Jerk Chicken

I bought a jar of Walkerswoods Jerk marinade and a jar of their paste. I used half of each, added a habanero pepper and put it in my stick blender until the pepper was well incorporated. Marinaded the chicken in it for 24 hours.

Chicken on the grill at 400+ degrees dome temp on Mesquite charcoal.


Chicken done


Green beans on the wok seasoned with some Cajun Seasoning


Plated. A couple of thighs, peas and rice, and the green beans.
This is my best effort so far taste wise for jerk chicken. First time I made peas and rice and love I that stuff!!! It is going to be on the menu at my house more often that is for sure. Thanks for Looking!!!
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Old 04-06-2013, 08:48 PM   #2
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That plated picture is great V! So was it was pretty hot?
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Old 04-06-2013, 09:26 PM   #3
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Quote:
Originally Posted by bbquzz View Post
That plated picture is great V! So was it was pretty hot?
It was pretty spicy but the heat left our mouths rather quickly and didn't linger very long. I forgot to mention that I did remove the seeds and veins of the habanero.
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Old 04-11-2013, 11:24 AM   #4
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I've read where if you soak some allspice berries, thyme, and rosemary for about 15 minutes then wrap in a foil pack with some vent holes in top, you can mimic the pimento wood used to smoke authentic Jamaican jerk chicken.

I've always wanted to try it out, but I'm the only one in the house who loves that kick and deep flavor of jerk chicken. I'll get around to it one of these days.

Good call on the Habanero!
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Old 04-11-2013, 05:23 PM   #5
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Do look mighty good Sir. Never had the Walkerswood but heard it was good. See how it stacks up against this scratch made version sometime when in an experimental mode and have plenty of exotic ingredients.

Jamaican Jerk Sauce/Marinade Recipe on WeGottaEat
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