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Jamaican jerk chicken
AZRP
Posts: 10,116
I've got a spatchcocked chicken bathing in scallions, thyme, garlic, scotch bonnets, and all spice, now I have to decide how to cook it. Its been too many years since I've been down there and I can't remember how they do it in the roadside jerk pits. I got the recipe off the Martha show yesterday and the gal doing the cooking said to grill it low and slow for a total of 50 minutes. She also said you can put it in a 425 oven for 50 minutes. I usually do chicken at 350 dome indirect, for this one I'm thinking 350 dome temp direct. What cha think? -RP
Comments
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AZRP,
Forgot the link. -RP
[ul][li]http://www.marthastewart.com/page.jhtml?type=content&id=recipe3420125&layout=martha[/ul] -
AZRP,
I have had much success doing spatchcock chicken direct at 350. I do use a raised grid to get it away from any flair ups. I tried indirect and I just don't like the consistancy of the skin...maybe just me.?
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JerseyMatt,
That's why I'm thinking direct, the jerk chicken in Jamaica had some charing on it. -RP
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AZRP,
With my last chicken, I went indirect at 350 for an hour then the next ten minutes at 400 gave me a crispy skin. When I was in Gitmo Cuba years ago in the Navy we had some Jamacains doing jerk chicken but what I really liked was the smaller jerked pork butts which they would cut grooves into and rub the Walkerswood jerk seasoning into before cooking....very spicy but delicious!!! I'v got to try one on my new egg soon...
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