Jerk Chicken - YES!!

Carolina Q

I've never had jerk chicken before. Either home cooked or in a restaurant. After seeing the pimento thread the other day and coming across some Walkerswood products in Wegmans, I decided to give it a try last night.

They only had the mild version of jerk seasoning (not marinade, but a thick paste) and a hot sauce called Jonkanoo Pepper Sauce. I rubbed a couple of chicken breasts with a total of 1 tbls of the seasoning, then into a zip lock for 24 hours. Used the scotch bonnet sauce as a dipping sauce. Excellent with or without the heat.

Raised direct on the mini at 400*. Used a foil packet of allspice berries, thyme and a couple of rosemary branches (no leaves, just the twigs) along with some white oak for smoke (deadfall branches from Mom's yard).

No traditional "rice and peas", but I did make some black beans and rice. Can't eat Zatarain's stuff or coconut milk (one has too much sodium, the other, sat fat) so I made my own version, more Nola than Jamaican I guess. Could have used some salt, but was still good. Also made some mango salsa - LOVE that stuff! Both sides were perfect with the chicken.

Not so hot cell pics, but an EXCELLENT meal!!! Thanks for looking.

caliking

I'd hit that. Great looking plate.

theyolksonyou

Agree^^. I love jerk chicken, or about any other protein.

jcaspary

Looks awesome. :-bd

tarheelmatt

Great looking plate and cook!  

I work with a lady from Jamacia.  I asked her for a true jerk seasoning recipe, she said, we all use Walkerswood.  She gave me a bottle to try.  I tired it once and really liked it.  

Jeepster47

Michael, that does look good ... will have to keep this cook in the back of my mind.

Carolina Q

Thanks, guys. I might try a scratch recipe sometime, but I sure liked Walkerswood and have read of a lot of Jamaicans swearing by it. I want to try the standard (hot) version instead of mild. Would have, but all they had was mild. The scotch bonnet sauce definitely kicked it up though.

Don't know how much different my smoking packet is from pimento branches and bay leaves. I just know that I really liked the flavor I wound up with.

kthacher

I tried Walkerwood, and was not particularly impressed. Here is what I use. Smoke is from Pimento wood. Be sure to marinade overnight, and feel free to add more heat than just one pepper.

Sugar Reef Jerk

1 Tbsp ground Allspice
1 Tbsp dried Thyme
11/2 Tsp cayenne pepper
11/2 Tsp pepper
11/2 Tsp Sage
3/4 Tsp Nutmeg
3/4 Tsp Cinnamon
1 Tbsp Sugar
1 Tbsp Salt (original recipe says 2)
2 Tbsp Garlic powder

Mix above spices together

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup orange juice
Juice of 1 lime

Combine liquids and wire whisk into spices

1 Scotch Bonnet Pepper
1 cup chopped white onion
3 green onion

Add to marinade

THEBuckeye

My pimento wood sticks, chips and leaves should arrive early this week. Can't wait. 

Plan to cook chicken and then butt. 

Check out:

http://www.pimentowood.com/Pimento_Wood/Pimento_Wood.html

 

Carolina Q

kthacher, thanks for the recipe! I generally prefer to make my own rubs, sauces, marinades etc. so I may try this one too. I liked the Walkerswood, but have nothing to compare.

johnkitchens

I recently cooked jerk chicken because of this forum. I loved it! Yours looks really good. 

Carolina Q

Thanks, John. Definitely in the rotation now. Love chicken, but it helps to mix it up a bit. This was a nice change.

dstearn

I discovered Walkerswood in a Jamaican store back in the mid 80s and have been using it ever since. I am looking forward to receiving my Pimento wood order this week.

PNWFoodie

I love the way that chicken looks!

Carolina Q

PNWFoodie said:

I love the way that chicken looks!

Wait til u taste it!! Thanks, Sandy.