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simple spatched jerk chicken

Canugghead
Canugghead Posts: 13,726
edited December 2016 in EggHead Forum
lightly salted and marinaded overnight in vacuum sealed bag, cooked raised direct in XL at 350, with lump spread in circle around my bottomless wok. sauced half way through, flipped few times to get crispy skin





canuckland
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Oh heck yeah!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Jerk Mon!

    Love it
    New Albany, Ohio 

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  • Carolina Q
    Carolina Q Posts: 14,831
    I haven't used (or seen) the marinade yet, just the thick paste. If you have tried both, which do you prefer? That bird sure looks terrific!!

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

    Michael 
    Central Connecticut 

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  • Canugghead
    Canugghead Posts: 13,726
    Thanks everyone for the kind words.

    @Carolina Q This is my first time with the WW marinade, really like it.  I've tried using the thick sauce for marinade as well as basting, not as good as this marinade+sauce combo.  I went easy on the marinade, didn't take much, vacuum sealing the chicken with the marinade helped.  btw, the sauce is Grace not WW, it's good and cheaper than WW sauce.
    canuckland
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks. I use Grace too.

    BTW, the WW mild paste is much lower in sodium - but "mild" is an understatement. Mince up one or two habaneros or Scotch bonnets with the mild and you get virtually the same heat/flavor as the "hot & spicy" without the excess sodium.

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

    Michael 
    Central Connecticut 

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  • bgebrent
    bgebrent Posts: 19,636
    That's a fine looking spicy bird brother.  Looks delicious.
    Sandy Springs & Dawsonville Ga
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  • Stormbringer
    Stormbringer Posts: 2,477
    Lovely!
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Little Steven
    Little Steven Posts: 28,817
    Where's the rice and peas Gary?

    Steve 

    Caledon, ON

     

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  • caliking
    caliking Posts: 19,780
    Good looking bird!

    Did you just use the sauce and marinade, or any other spices? How was the heat level?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TideEggHead
    TideEggHead Posts: 1,345
    Looks good! I like to use walkerswood when I don't feel like making jerk marinade from scratch! Good stuff.
    LBGE
    AL
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  • Canugghead
    Canugghead Posts: 13,726
    Little Steven said:
    Where's the rice and peas Gary?
    Sorry non traditional nor themed, it was kind of unplanned and random, served with stir fried rapini and baked sweet potato fries + curried mayo
    caliking said:
    Good looking bird!

    Did you just use the sauce and marinade, or any other spices? How was the heat level?
    Salt, marinade and sauce only, no other spices. The WW marinade is the bomb, plenty of heat but I applied sparingly, the Grace sauce has less heat. We cut down on heat for the kids, didn't train them well  :)
    canuckland
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  • Canugghead
    Canugghead Posts: 13,726
    TideEggHead said:
    Looks good! I like to use walkerswood when I don't feel like making jerk marinade from scratch! Good stuff.
    care to share your marinade recipe please? 
    canuckland
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  • Jeremiah
    Jeremiah Posts: 6,412
    Just ordered the mild and hot walkerswood. Thanks for the push. 
    Slumming it in Aiken, SC. 
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  • epcotisbest
    epcotisbest Posts: 2,176
    Makes the spatch I just posted look pitiful in comparison.
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  • Carolina Q
    Carolina Q Posts: 14,831
    epcotisbest said:
    Makes the spatch I just posted look pitiful in comparison.
    Nope. Both look delicious!!

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

    Michael 
    Central Connecticut 

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  • Canugghead
    Canugghead Posts: 13,726
    epcotisbest said:
    Makes the spatch I just posted look pitiful in comparison.
    you are too humble my friend!
    canuckland
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  • bgebrent
    bgebrent Posts: 19,636
    Jeremiah said:
    Just ordered the mild and hot walkerswood. Thanks for the push. 
    I've never had the mild WW.  I can understand why one from SC would need it ;)
    Sandy Springs & Dawsonville Ga
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  • Jeremiah
    Jeremiah Posts: 6,412
    bgebrent said:
    Jeremiah said:
    Just ordered the mild and hot walkerswood. Thanks for the push. 
    I've never had the mild WW.  I can understand why one from SC would need it ;)
    I may be practicing...
    Slumming it in Aiken, SC. 
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  • pab
    pab Posts: 273
    I really like the WalkersWood jerk paste much better than the Grace paste, but you can't go wrong with either of them. IMO the WalkersWood has more heat.
    Nerk Ahia LBGE
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  • johnnyp
    johnnyp Posts: 3,932
    I love Jerk Chicken.  Well done!
    XL & MM BGE, 36" Blackstone - Newport News, VA
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