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Jerk Chicken Thighs

EoinEoin Posts: 3,047
Everyone in our house likes jerk seasoning on chicken so this is a regular cook.  I cut off all of the excess skin and fat to minimise the smoke on the Egg. Cook the underside first, raised direct at around 400F, salt and pepper on the skin.


Grill the skin until crisp.



Then brush on the paste and cook until the paste is dry on the chicken.









Comments

  • EoinEoin Posts: 3,047
    No idea how this ended up in Off Topic!
  • FoghornFoghorn Posts: 7,823
    That looks awesome - almost as good as if you cooked it in 'Merica.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Carolina QCarolina Q Posts: 14,494
    edited May 20
    Looks great! I just slap on some Walkerswood paste and cook til done.

    EDIT, I do marinate for 4-5 hours first. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • CanuggheadCanugghead Posts: 7,139
    Love jerk chicken. Did you use a commercial marinade or made your own? I'm in the lazy easy Walkerswood camp. I also tried jerk pork loin on the rotisserie couple of times and it was good too.
    canuckland
  • dbCooperdbCooper Posts: 403
    Nice looking chicken.  Thanks for sharing.
    LBGE, LBGE-PTR, 22" Weber
    Great Plains, USA
  • EoinEoin Posts: 3,047
    Love jerk chicken. Did you use a commercial marinade or made your own? I'm in the lazy easy Walkerswood camp. I also tried jerk pork loin on the rotisserie couple of times and it was good too.
    Commercial marinade, Levi Roots, best applied at the end.
  • GulfcoastguyGulfcoastguy Posts: 3,238
    Someone must have found a flock of chickens lately. Well done!
  • loco_engrloco_engr Posts: 4,074
    nice looking chicky!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

    Bob Hope:

    When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap

  • StillH2OEggerStillH2OEgger Posts: 2,747
    That chicken looks marvelous!
    Stillwater, MN
  • JohnInCarolinaJohnInCarolina Posts: 16,946
    Looks great! I just slap on some Walkerswood paste and cook til done.

    EDIT, I do marinate for 4-5 hours first. =)

    Ha!  I'm surprised you use that stuff.  It has an awful lot of salt in it.  

    The thighs look great, @Eoin!  Jerk chicken wings are one of my favorite things to cook.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • Carolina QCarolina Q Posts: 14,494
    Looks great! I just slap on some Walkerswood paste and cook til done.

    EDIT, I do marinate for 4-5 hours first. =)

    Ha!  I'm surprised you use that stuff.  It has an awful lot of salt in it.  
    @JohnInCarolina, I should have been more clear. The last time I used WW Hot (540 mg Na per Tbls) was in 2015. Then I discovered that, for some reason, WW's "Mild" version had only 210 mg Na. No heat though. So, I minced up a couple of habaneros to add to the Mild and all was well.

    I also have a recipe for the paste (though it's more of a marinade) that's pretty good. Still tweaking that though.

    I don't deprive myself of all sodium. I just try to limit it - with the occasional splurge. =)

    2015 with hi-test (I think)...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • JohnInCarolinaJohnInCarolina Posts: 16,946
    Looks great! I just slap on some Walkerswood paste and cook til done.

    EDIT, I do marinate for 4-5 hours first. =)

    Ha!  I'm surprised you use that stuff.  It has an awful lot of salt in it.  
    @JohnInCarolina, I should have been more clear. The last time I used WW Hot (540 mg Na per Tbls) was in 2015. Then I discovered that, for some reason, WW's "Mild" version had only 210 mg Na. No heat though. So, I minced up a couple of habaneros to add to the Mild and all was well.

    I also have a recipe for the paste (though it's more of a marinade) that's pretty good. Still tweaking that though.

    I don't deprive myself of all sodium. I just try to limit it - with the occasional splurge. =)

    2015 with hi-test (I think)...

    I've used both, and still find the mild version plenty salty.  At least for my tastes.

    I usually make my own from scratch.  I really like the recipe I have, prefer the freshness, and it's easy to tweak to suit various tastes.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • Carolina QCarolina Q Posts: 14,494

    I usually make my own from scratch.  I really like the recipe I have, prefer the freshness, and it's easy to tweak to suit various tastes.  
    So, what's the recipe? =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • EoinEoin Posts: 3,047
    This is the one we use, it's good and not too salty.


  • JohnInCarolinaJohnInCarolina Posts: 16,946

    I usually make my own from scratch.  I really like the recipe I have, prefer the freshness, and it's easy to tweak to suit various tastes.  
    So, what's the recipe? =)
    It's the one I posted here:

    https://eggheadforum.com/discussion/comment/2284810/#Comment_2284810

    It's not my recipe, but rather out of a book.  I make a couple of adjustments, but nothing too serious.  I suggest trying it as is and see if you like it and then going from there.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • Carolina QCarolina Q Posts: 14,494
    Thanks, John. I'll give it a shot next time.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • KiterToddKiterTodd Posts: 2,397
    Love me some thighs!  Family always doesn't...  I don't know.  Something against dark meat.  But they are so flavorful.
    LBGE/Maryland
  • JohnInCarolinaJohnInCarolina Posts: 16,946
    Thanks, John. I'll give it a shot next time.
    DM me if you end up doing so.  I'd be curious how you find it compares to Walkerswood.  I actually think the flavor is pretty close, minus the salt ;)
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • Carolina QCarolina Q Posts: 14,494
    Thanks, John. I'll give it a shot next time.
    DM me if you end up doing so.  I'd be curious how you find it compares to Walkerswood.  I actually think the flavor is pretty close, minus the salt ;)
    Ha! It's been a while since I used either WW, Sodium, ya know?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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