Jerk Chicken, home-made marinade

Theophan · July 2017

I tried a different marinade for jerk chicken this evening, from my late, still dearly beloved Gourmet magazine from years ago. I've made a marinade from Helen Willinsky's book, Jerk - Barbecue From Jamaica before and loved it, but it's been so long I can't really compare the two. They're similar -- this one was just delicious.

Grilled Jerk Chicken - Gourmet magazine, May 2002

For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

I used a couple of packs of chicken thighs, bone-in.

Much Abbreviated Directions: Blend all marinade ingredients in a blender until smooth, marinate chicken in a sealed plastic bag in the fridge overnight.

Let chicken stand at room temperature 1 hour before cooking.

I grilled it around 275°-300° on Grill Grates to cut down on drips and chicken fat smoke, used a few Cherry chips, and it was really tasty.

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lousubcap · July 2017

@Theophan - Looks great right there. Thanks also for the recipe as Walkerswood can be hard to find around here. I will definitely give the above recipe a go.
Looks like you ran indirect?

Biggreenpharmacist · July 2017

That looks wonderful. I might give this one a shot in the near future.

JNDATHP · July 2017

Saved for next weekend! Thanks!

Theophan · July 2017

lousubcap said:

@Theophan - Looks great right there. Thanks also for the recipe as Walkerswood can be hard to find around here. I will definitely give the above recipe a go.
Looks like you ran indirect?

No, it was direct, but on GrillGrates, so maybe you could call it semi-direct or semi-indirect or something. I feel like the GrillGrates have cut back enough on burned-fat smoke flavor from burgers that they taste noticeably better to me, and sometimes I've had trouble grilling chicken direct with fat dripping down and burning back up again, so I thought I'd try the Grill Grates with this. But no plate setter.

I like Walkerswood, but both of the home-made marinades I've made so far taste sweeter to me, so I've gotten in the habit of adding some more allspice to the Walkerswood when I use it. I like the home-made ones a lot better, but I have to say it sure is easy just to open a jar...

FWIW, it might be worth looking at specialty grocery stores. There's a store near me that specializes in serving Latino/Hispanic people, with a wealth of amazing stuff that just aren't in the regular stores -- produce I have NO idea what it is or what to do with it, just really cool. Lots of kinds of meats that I've never seen, etc.. But they also have a ton of products related to South American and Caribbean cuisine, and they carry multiple brands of Jamaican seasonings, notably including a bunch of Walkerswood products. Don't know what your area is like, but it might be worth looking around.

Thanks to all for the kind comments!

lousubcap · July 2017

@Theophan - thanks for the detailed comments above. I need to GOYA (get off your a$$) and check out the local speciality stores as you suggest. However, your comments about the home-made marinades resonates with me.

thetrim · July 2017

@lousubcap. Not sure what you and @Theophan have going on, but most would rather say GOMA. Maybe this is some submariner thing that I'm misinterpreting and don't wanna know about!

Legume · July 2017

Looks and sounds good.

@lousubcap try Cost Plus World Market if you have one near you. Great source for imported jerk, Korean BBQ marinade and others.

Stormbringer · July 2017

Mouth watering, and it's only breakfast time here! Looks awesome, bud.

THEBuckeye · July 2017

Love Jerk!

That recipe is very similar to the one I use from Blanchard's in Anguilla.

I've also read where it is technically not Jerk unless it is smoked with Pimento Wood - available only in Jamaica and at www.pimentowood.com. Check it out. No personal interest.... Pimento imparts a great flavor and a great color too.

Kayak · July 2017

That looks pretty good. I just made a batch using Raichlens chicken recipe from "Planet Barbecue". I'd have to say, it was blah. This is more like his pork recipe from the book.

johnnyp · July 2017

Love jerk. well done

CigarCityEgger · July 2017

Looks awesome! I may just have to do some jerk chicken soon. Thanks for the inspiration

bgebrent · July 2017

Thanks for sharing this. Your chicken looks great!

pgprescott · July 2017

Yes please!

Theophan · July 2017

Many thanks for all of the kind comments!

Regarding Raichlen's recipe (I assume for jerk) being "blah," that's interesting! I've only done a recipe or two of his, and they were really good. And I've never had jerk that was blah. I was a little surprised that with 4 habaneros in this one, it was only a little hot. The first time I ever tasted jerk was in a little restaurant in the Outer Banks of NC, I think it was, and I'd never eaten anything that HOT in my life! It was just delicious! But I actually had to stop for a bit during the meal to let my mouth cool down a little before I could eat any more of it. Wow, that stuff was HOT. This wasn't anywhere near that hot. Made my mouth tingle a bit, but it really wasn't super hot.

Kayak · July 2017

Wasn't the hot, so much as no other taste. His jerk chicken recipe only has the onions, peppers, oil, allspice, thyme(?), salt & pepper. Smelled good. Not wishing to kill my wife or myself, I substituted some homegrown Havasu's.

Carolina Q · July 2017

That is some fine lookin' chicken! I love the color you get with jerk and your finished pics are spot on!

I really need to try a homebrew recipe. I have Willinsky's recipe (and a few others), but all I've ever used is Walkerswood or Grace brand (which I think is comparable to WW).

WW has a mild version as well as hot. Grace, hot only, as far as I know. The mild truly is mild, and it has considerably less sodium for some reason. So, sometimes I buy mild and add a habanero or two (not to the whole jar, just to the amount I'm using).

@lousubcap, try Walmart. I don't recall seeing WW, but they do carry Grace.

Image: https://us.v-cdn.net/5017260/uploads/editor/4n/0ziwqeq82qtd.jpg

One of these days, I may spring for some pimento wood, but so far, I haven't.

gdenby · July 2017

Great results, and a most useful post. I have a couple of jerk recipes, and I'll save that one. I suppose its the freshness, but when I go to the trouble of making my own marinades & sauces, they always seem to be better than what I get out of a bottle.

xfire_ATX · July 2017

Inspired me- rubbed this baby down will be on the grill later this evening.

I do have access to Walkerswood- it was in the fridge but I buy it at Central Market (HEB). Spatchcock Raised Direct to follow in a few hours.