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First Try: Jerk Chicken

dmourati
dmourati Posts: 1,295
in EggHead Forum
I did a spatchcock Jerk Chicken yesterday. The chicken sat in the fridge for 2+ days and then on Sunday I hit it with 2oz of Walkerswood Mild Jerk Seasoning. Cooked over cherry wood for about 15 minutes skin side down, flip, cook about another 30-40 minutes skin side up. Served with rice and beans and broccoli. 



Even the mild was spicy. I want to try the original but I'll have to do it for a rare solo meal as my family won't eat it that hot.
Plymouth, MN
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  • dmchicago
    dmchicago Posts: 4,516
    That looks good.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

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    Dennis - Austin,TX
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  • ColtsFan
    ColtsFan Posts: 6,602
    That looks delicious. Love me some Walkerswood
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • xfire_ATX
    xfire_ATX Posts: 1,142
    dmourati said:
    Even the mild was spicy. I want to try the original but I'll have to do it for a rare solo meal as my family won't eat it that hot.
    Thats a good decision- this stuff can be pretty hot sometimes.  When I make it no one in my family will eat it.  I usually rub under the skin as it can blacken the skin pretty well.

    XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

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  • lousubcap
    lousubcap Posts: 34,214
    Great chix right there.  
    Next chix-split in half, linked here:
    http://www.nakedwhiz.com/halfc.htm 
    Then juice up one side for your enjoyment-just don't forget which one!  B)

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Canugghead
    Canugghead Posts: 12,309
    edited November 2020
    Beautiful skin colour and texture. We use the hot & spicy version sparingly.
    went overboard and bought this, divided into multiple chamber sealed pouches, should last a looooong time  :)

    canuckland
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  • TideEggHead
    TideEggHead Posts: 1,345
    looks good! I normally use walkerswood as well. Sometimes the wife wants a little less heat so I will mix up a homemade jerk marinade.
    LBGE
    AL
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  • Carolina Q
    Carolina Q Posts: 14,831
    I don't find the mild version hot at all. However, it has less sodium so I usually buy it instead of the hot and add a couple of habaneros per chicken. Good stuff.

    I also have a homemade version, but I'm still tinkering. Not as good as WW... yet.

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

    Michael 
    Central Connecticut 

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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,827
    I use the Walkerswoood Hot. I thin it out with equal parts of olive oil, roll the chicken with it, and let it sit in the fridge over night. Luckily my family likes spicy food.
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