Jerk Chicken

[rlwagoner]

I was in Florida this past spring, and ate at a resturaunt that served the whole chicken wing in a "jerk style". I tried to get the marinade receipe, but no luck. Anyway I've been trying to recreate the flavor all summer, and just can't seem to nail it. I know it was flavored heavy with lime and garlic, you could see small specks of green pepper, which I assumed was probably jalapeno? It had very little or no cinamon type flavor, and had a heat that slowly snuck up on you, then POW, but not overpowering or lingering. Wasn't real sweet either. Can anyone make any suggestions? This weekend looks great weather wise and I'm experimenting!

[jimfet]

http://www.bushabrowne.com/jerk_seasonings.php

This is what I use. Been using it for years. I use the paste not the sauce. I get it at the local Fresh Market.
You mix about 2 TBL. spoons with equal or slightly more olive oil or balsamic vinegar. I prefer the vinegar. Let soak a few hours, or overnight is fine. It's good cooked on the grill or smoker. The above amount will do about 2 or 3 chickens, or a couple big trays of wings.

[jocko_nc]

I think "jerk" means lots of different things to different people.

My first experience with "jerk" chicken was 1992 in Jamaica. We had a rental house that came with staff, including a cook. We ate well, but in a no-frills local way. Her jerk chicken was fabulous, unlike any I have had since. It certainly was not hot or excessively spicy. Just good. Different.

Pumpkin soup? DAMN, that's good.

[pahtcenter77]

Jerk Chicken.

Pullett?

[stuartk]

I was in Florida this past spring, and ate at a resturaunt that served the whole chicken wing in a "jerk style". I tried to get the marinade receipe, but no luck. Anyway I've been trying to recreate the flavor all summer, and just can't seem to nail it. I know it was flavored heavy with lime and garlic, you could see small specks of green pepper, which I assumed was probably jalapeno? It had very little or no cinamon type flavor, and had a heat that slowly snuck up on you, then POW, but not overpowering or lingering. Wasn't real sweet either. Can anyone make any suggestions? This weekend looks great weather wise and I'm experimenting!

These might at least give you a place to start.

http://www.bahamabreeze.com/recipes/appetizers/jamaican_grilled_wings.asp

http://www.bahamabreeze.com/recipes/sauces/jamaican_marinade.asp

[toxcrusadr]

Jerk Chicken


I will not! I will not pullet, either! Its little head might come right off.

I've made a batch or two with recipes from here and there...I think it's kinda like BBQ, you're never going to find the same recipe twice.

[tentoze]

I've made a batch or two with recipes from here and there...I think it's kinda like BBQ, you're never going to find the same recipe twice.

I'd say this is probably pretty much the truth. I've seen a bazillion variations- I usually start with some of the more common ingredients and then go off on my own tangent. I will say I don't think most of the variants I've seen contained jalapenos, as suggested in the OP- scotch bonnets/habaneros in da jerk, mon.

[toxcrusadr]

scotch bonnets/habaneros in da jerk, mon.


That would certainly explain the type of heat that sneaks up on you.

[gearhound]

Right after puberty.

[rlwagoner]

Well, I tried a couple of variations this weekend, but still couldn't duplicate the overall effect. First batch was a simple mix of fresh lime juice with some zest, and jalapeno, with a bit of cayene (I don't have ready access to scotch bonnet peppers) and a bit of olive oil to emulsify. Looked good, but taste was rather plain really. Second batch was closer, with some peppers I got from the guys at the local Mexican joint, lime, orange juice, garlic, cayene, and a little less olive oil to emulsify. Better, but still no cigar. I'll tinker with it, the key has got to be the peppers. Just can't seem to get it to permeate the entire piece of meat, as opposed to just the skin/surface. May try them on the smoker too, do the slow cook thing.

[stuartk]

Well, I tried a couple of variations this weekend, but still couldn't duplicate the overall effect. First batch was a simple mix of fresh lime juice with some zest, and jalapeno, with a bit of cayene (I don't have ready access to scotch bonnet peppers) and a bit of olive oil to emulsify.

Habaneros seem to be pretty widely available. My local gocery stores usually have them.

As far as I know, Scotch Bonnets are just a variety of Habanero.

Just be careful when working with these. They're orders of magnitude hotter than Jalapeños. Wear rubber gloves when cutting them up.


still no cigar. I'll tinker with it, the key has got to be the peppers. Just can't seem to get it to permeate the entire piece of meat, as opposed to just the skin/surface. May try them on the smoker too, do the slow cook thing.

How long did you marinate it?

[tentoze]

Any jerk seasoning I've ever seen, made, or eaten has anywhere form 3 to XX herbs and spices in it. It sounds to me like you're making a spicy citrus marinade, expecting it to approximate jerk, and I really don't think it's going to happen like that.

[stuartk]

Any jerk seasoning I've ever seen, made, or eaten has anywhere form 3 to XX herbs and spices in it. It sounds to me like you're making a spicy citrus marinade, expecting it to approximate jerk, and I really don't think it's going to happen like that.

This might be a better place to start. It looks like it would be pretty tasty.

http://foodjamaica.net/category/grilled-jerk-chicken/

[jimfet]

Here is the Jerk paste I use and what it looks like mixed. That little bit coats 2 trays (19 wings). Grill pic is after first flip. Then you see the finished result. Took about an hour at 350 to 400°. Nice and crispy. Great herb flavor with that distant hab. heat. Makes a beer taste great.:thmbsp: Oh yeah! I let these marinate about 4 hours. Better if overnite.