Chicken

Jerk Chicken

I love jerk!

Wait…

What did he just say?

He loves jerks?

No silly… jerk, as in Jamaican jerk seasonings!

Jerk is basically a rub or sauce that has warmth from allspice, cinnamon & nutmeg and heat from habanaro or scotch bonnet peppers

My wife and I spent our honeymoon in Jamaica (this was a long, long, long time ago) and we were blown away with the flavors of all the food we ate

So we felt it was time to try it out for ourselves

We are going to start with a jerk sauce

I’m going to break this out into steps so let’s start with the dry ingredients

We will need 4 tablespoons of brown sugar, 2 teaspoons of allspice berries (or ground allspice), 1 teaspoon of cinnamon, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of freshly ground nutmeg

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If using ground allspice you can move to the next step but since I have these beautiful allspice berries I’m going to grind them up

The difference is your going to get a lot more flavor from the whole spice

I have placed them in a spice grinder and gave them a whirl but you can crush them in a mortar and pestle as well

Place all the spices into a blender and then grate around 1/2 teaspoon of fresh nutmeg in there as well

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Next up are the vegetables

We will need 1 scallion, 4 garlic cloves, 1 tablespoon of fresh ginger, 1 habanaro pepper (or 2 depending on your heat tolerance) and fresh thyme

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Let’s discuss the habanaro peppers

THEY ARE HOT!

So I recommend handling them with rubber gloves

Once you cut them up, wash everything (knives, cutting boards, etc)  and throw away the gloves

This will surely save your eyes as well as other areas

We are using only 1 here which will provide heat but not be overboard

We are going to remove the seeds and ribs which hold most of the heat (we want some heat but more flavor)

Then we give it a little chop

Now that the pepper is cut up, let’s cut the garlic, peel and cut the ginger, cut the scallions and remove the thyme leaves from the stems

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Add these to the blender

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Next, let’s get together the wet ingredients

We will need 1/2 cup of canola oil, the juice and zest of 1 lime, 4 tablespoons of soy sauce and 2 tablespoons of apple cider vinegar

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Add these to the blender

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Blend until smooth and set aside

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Time to talk chicken

We have 8 bone-in, skin on chicken thighs

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Trim any excess fat and skin off the chicken

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Place them back in the dish skin side down so we can flavor the bottom

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Put a tablespoon of jerk sauce on each thigh and brush it in

Flip and repeat (you can add a bit more than a tablespoon if needed)

Cover and refrigerate for a couple of hours or overnight (recommended)

Remove from the refrigerator and allow to come up to room temperature

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The burners on my grill run left to right

I decided to cook these low and slow so I turned the left burner on at medium and the middle and right burner off

I’m placing the chicken on the right side for slow and indirect cooking

Let this first pass go for 30 minutes

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Starting to look good

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Baste the chicken with some more jerk sauce

Cook for another 20 minutes

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We’re seeing some good color here now

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Time to flip

We want the bottom to get some air time and the top to get some crisp

Cook for 15 minutes

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Flip again and apply another baste of jerk sauce

Cook another 15 to 20 minutes

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Remove from the grill, sprinkle with kosher salt and allow to rest for at least 10 minutes

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Serve with some lime wedges and dig in!!!!

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Enjoy!!!

Simply Sundays! ~ Jerk Chicken

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

For the jerk sauce

4 tablespoons of brown sugar

2 teaspoons of allspice berries (or ground allspice)

1 teaspoon of cinnamon

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

1/2 teaspoon of freshly ground nutmeg

1 scallion

4 garlic cloves

1 – 2 habanero peppers

1 tablespoon of fresh ginger

1 tablespoon of fresh thyme

1/2 cup of canola oil

1 lime zested and juiced

4 tablespoons of soy sauce

2 tablespoons of cider vinegar

For the chicken

8 skin on bone in chicken thighs

kosher salt

Directions

For the sauce

In a blender combine 4 tablespoons of brown sugar, 2 teaspoons of ground allspice berries, 1 teaspoon of cinnamon, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of freshly ground nutmeg

Next add in 1 chopped scallion, 4 chopped garlic cloves, 1 tablespoon of peeled and chopped fresh ginger, 1 chopped habanaro (seeds and ribs removed) and a tablespoon of fresh thyme leaves

Next add in 1/2 cup of canola oil, the juice and zest of 1 lime, 4 tablespoons of soy sauce and 2 tablespoons of apple cider vinegar.  Blend until smooth and set aside

For the chicken

Trim any excess fat and skin off the chicken thighs.  Place them in the dish skin side down so we can flavor the bottom.  Put a tablespoon of jerk sauce on each thigh and brush it in.  Flip and repeat (you can add a bit more then a tablespoon if needed).  Cover and refrigerate for a couple ours or overnight (recommended)

Remove from the refrigerator and allow to come up to room temperature.  Turn on 1 burner of your grill and heat to 300 F.  Place the chicken down over the burners that are not on for true indirect cooking.  Cook low and slow.  Let this first pass go for 30 minutes. Baste the chicken with some more jerk sauce.  Cook for another 20 minutes

Flip and cook for 15 minutes.  Flip again and apply another baste of jerk sauce.  Cook another 15 to 20 minutes.  Remove from the grill, sprinkle with kosher salt and allow to rest for at least 10 minutes.  Serve with some lime wedges

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

Nutri Ninja Mega 1500 Watts Kitchen System, Blending and Food Processing, Auto-iQ Technology

ZELITE INFINITY Santoku Knife

© Simply Sundays 2017
All rights reserved

3 comments on “Jerk Chicken

  1. Looks phenomenal. Due to the rain, I had to make mine indoors. 😜

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