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Dimples' Jamaican BBQ Chicken -- only pretty good

TheophanTheophan Posts: 2,645

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.


  • lkapigianlkapigian Posts: 6,584

    Great Color and Skin

    Visalia, Ca
  • bgebrentbgebrent Posts: 19,726

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

    Sandy Springs & Dawsonville Ga
  • SonVoltSonVolt Posts: 2,298

    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.

    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • lkapigianlkapigian Posts: 6,584
    edited May 2019

    that is one BBW Chicken

    Visalia, Ca
  • cookingdude555cookingdude555 Posts: 2,748

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

    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.

    John - SLC, UT

    Several eggs ..

  • TheophanTheophan Posts: 2,645

    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.

  • cookingdude555cookingdude555 Posts: 2,748

    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.

    John - SLC, UT

    Several eggs ..

  • smokingalsmokingal Posts: 1,025

    Gorgeous color on that bird.

    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate
  • TheophanTheophan Posts: 2,645
    edited May 2019

    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.

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