Dimples' Jamaican BBQ Chicken -- only pretty good

Theophan

I was really looking forward to this, but it was only pretty good. In Steve Raichlen's Barbecue Bible, there was a recipe for "Dimples' Barbecued Chicken," and it was Jamaican, but NOT jerk! Very mild, only one scotch bonnet (all we have is habaneros), scallions, garlic, soy, paprika, thyme, salt and pepper. I spatchcocked it, cooked it low and slow with a little apple wood, and it was tender, juicy, and delicious, but somehow less interesting than I had hoped. There was a BBQ sauce in the recipe that I didn't try, just wasn't in the mood, somehow. I'll make it for the leftovers, and if it pushes it over the top, I'll let you know.

lkapigian

Great Color and Skin

bgebrent

Looks good brother. SR’s stuff for me is hit/miss. His photography however reminds me of the quality seen in @Dyal_SC stuff .

SonVolt

That color looks great. You said it was just good and not great, wonder if it would have tuned out better going direct. For chicken I get the best results/flavor cooking over the coals.

lkapigian

that is one BBW Chicken

cookingdude555

Your chicken looks great. This is the one I use:

https://www.myrecipes.com/recipe/jamaican-jerk-pork-tenderloin

I lived in Jamaica for a few years back in the 90’s and this is a pretty good one. I put in about 8 habaneros tho instead of his recommended 1-4. Real jerk is hot. But I don’t get too caught up on it having to be exactly like I remember. I really like this butterflied tenderloin method. I would never thought of doing this.

Theophan

Thanks to all for the kind and helpful comments!

@SonVolt, I do think I'm going to try direct on a spatched bird, one of these days. I was actually thinking of doing sort of a "reverse sear" on this one, taking it out when it was done, firing up the Egg, and giving it a bit of char direct. But I thought it looked so good when it was done that I just brought it inside. I also think I should have tried the BBQ sauce that was part of the recipe. I'll try it with the leftovers and see.

@cookingdude555, I LOVE jerk, and have a bunch of jerk recipes. (Well, I just counted them: 24 jerk recipes! <laughing>) The point of this particular recipe, though, what caught my interest, was that it was Jamaican but NOT jerk! I was intrigued by a Jamaican-style grilled chicken that was NOT jerk. I wish I'd tried the BBQ sauce. Usually I do things the way the recipe has it, the first time. I am hoping that when I make the sauce and try it with the leftovers, it'll be a lot more interesting. We'll see.

cookingdude555

Man @Theophan , I need to read closer next time :). Regardless, that chicken you cooked looks really good. I bet was tasty even if you didn't hit your goals exactly.

smokingal

Gorgeous color on that bird.

Theophan

Well, I'm an idiot! :)

I made the BBQ sauce that was part of the recipe, tonight, had it with the leftovers, and it was actually completely delicious, after all! I almost always make things the recipe's way the first time, and only then start modifying it, but this time I didn't make the sauce when I made it the first time, and it turns out that the sauce was good! Tart, tangy, gingery, delicious. I'll definitely make this again, and do it right next time.