Jamaican Jerk Chicken -Spicy

Discussion in 'Poultry' started by mkriet, Feb 15, 2016.

  1. mkriet

    mkriet Smoking Fanatic

    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.


     
  2. b-one

    b-one Smoking Guru OTBS Member

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

    travisty Smoking Fanatic SMF Premier Member

    [​IMG]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...
     
  4. mkriet

    mkriet Smoking Fanatic

    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.
     
  5. mkriet

    mkriet Smoking Fanatic

    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.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  7. mkriet

    mkriet Smoking Fanatic

    JJ, how much ginger and scallions do you usually add?
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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.
     
    Last edited: Feb 15, 2016
  9. mkriet

    mkriet Smoking Fanatic

    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.
     
    Last edited: Feb 15, 2016
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  12. 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!
     
    russell page likes this.
  13. mkriet

    mkriet Smoking Fanatic

    Al, I'd be glad to hear how it goes. Milk and bread were used in the eating of this chicken 😆
     
  14. mkriet

    mkriet Smoking Fanatic

    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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