Jerk Chicken Question

GlennM · March 2014

I have a cut up yardbird and a couple of thighs in the marinade since yesterday. I wonder if you guys wipe off most of the paste before you cook it? I am thinking an hour or so indirect at 325 with a bit of smoke? If the skin is still rubbery then go direct for a few minutes at the end? I will stop and pick up some red stripe on the way home!

Mattman3969 · March 2014

Give the chicken a shake when you take it out of the marinade. What stays on gets cooked. I would personally cook at 400-425 raised direct

Martello_Penne · March 2014

I cook jerk all of the time and I leave as much paste on as possible. I usually shove some under the skin as well. I also agree that 400 or so raised direct is the way to go. I sometimes throw a chunk of wood in there.

Dyal_SC · March 2014

I like to leave it on there as well. What marinade are you using? I really like walkerswood.

EggSpinner · March 2014

+1 Straight from the marinade to the grill. We also like to take the left over marinade and boil it then add a little broth/water, grilled pineapple, red peppers, jalapenos and red onions

GlennM · March 2014

I made it in a blender, green onion, scotch bonnet, lime juice, allspice, etc. I left the paste on a cooked it at 375. The skin didn't crisp but it was great! Beans and rice were delicious as well. I will do this again

EggoMatic · March 2014

@GlennM that chicken looks good! I will be looking for a wet paste recipe today that's for sure Jack.

jlsm · March 2014

Thanks. I had forgotten about jerk; haven't made it in a year. I make my own sauce, too.

Zmokin · March 2014

I always use thighs only when making jerk (personal preference). I use Walkerswood on the meat side and a dry jerk rub on the skin side. At work, I use a Foreman Griller to cook them, I haven't tried them on the egg, but maybe that will be next Egg cook now. I would go with the high heat recommendations based on the first Jerk chicken I ever had (got invited to a friends wedding reception at his relative's house, my wife and I were like the only non-Jamaicans present as far as I could tell, I'm pretty sure my first experience with Jerk was about as authentic as you could have)

BigWings · March 2014

Chicken thighs, Walkerswood under the skin, 400° indirect, perfection.

Likely my favourite thing ever cooked on the egg.

Charlesmaneri · March 2014

I use Walkerswood I cook inderict over Pimento wood for the smoke and I mix Grace Jamaican ketcup and red stripe beer as a basting sauce I like to do it at like 275 to 300 degrees basting like every 1/2 hour it comes out fantastic

cortguitarman · March 2014

Any good jerk sauce recipes? We bought dry jerk seasoning in Jamaica last summer. Can I use that as a base for my sauce?

Little Steven · March 2014

Zmokin said:

I always use thighs only when making jerk (personal preference). I use Walkerswood on the meat side and a dry jerk rub on the skin side. At work, I use a Foreman Griller to cook them, I haven't tried them on the egg, but maybe that will be next Egg cook now. I would go with the high heat recommendations based on the first Jerk chicken I ever had (got invited to a friends wedding reception at his relative's house, my wife and I were like the only non-Jamaicans present as far as I could tell, I'm pretty sure my first experience with Jerk was about as authentic as you could have)

First Jamaican party went to had goat's head soup. None of the few Canucks that were there could eat it. I fell in love with Jamaican food that night.

cortguitarman · March 2014

We ate goat and ox tail in Jamaica. Delicious!

Kosko · March 2014

Heres a good one. http://eggheadforum.com/discussion/1145893/authentic-jamaican-jerk-recipe#latest I will say I usually buy the dry jerk seasoning in the spice section and mix it with 2 tablespoons soy sauce, 2 tablespoons of cider vinegar and 2 tablespoons of EVOO and it is awesome! I marinate it for a couple hours before throwing it on the egg.

Jerk Chicken Question

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