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Jerk (Chicken)

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    Jerk (Chicken)

    So we, the fam, have done Bobby Flay and Stephen Raichlen's BBQ Bible: both wonderful. I quite like both and want to prompt a discussion on jerks (chicken).
    Please help me and post your best Jerk (recipe).

    I tried some, I put a little too much allspice, cause I love allspice. Next time I would go with DWCowles recipe he used.


      I don't do much jerk chicken but when I do I use Walkerswood Jerk seasoning



      • cut2cure
        cut2cure commented
        Editing a comment
        Ernest, I am with you! I have used Walkerswood Jerk Seasoning for years. Friends that visit frequently for dinner RAVE about "my" jerk chicken. I feel like I've cheated, but this stuff is SO DARNED GOOD! I've also used their marinade, but I feel like I'm wasting it after marinating for 24 hours, then discarding. The paste form can be used in smaller amounts, and imparts the most amazing flavor to chicken. I'm salivating at the thought!

      I buy mine from The Spice House:

      Jamaican jerk seasoning is great for the grilling season. Sprinkle over chicken, shrimp, and more. Order today and get free shipping on orders over $49.


        I've never done it before, but i would like to get in the game.


          I found myself not caring a whole lot for jerk seasoning, or even homemade char siu with Chinese 5-spice powder. I realized a while back this is because I do not care much for allspice (or anise). Yeah, I'm one of those....


            Here's a link to one I did a while back: https://pitmaster.amazingribs.com/fo...8-jerk-chicken. I have also used Grace and Walkerwood as recommended by Ernest. I like Walkerwood the best.


              This is my favorite recipe EVER. Great for kabobs, whole chicken, or anything that clucks, but works best with pieces. This makes enough marinade for probably 2-3 whole chickens cut up. Marinate for 24 hours and then grill (skin on) preferably over charcoal:

              For jerk marinade - blend all ingredients into a thick puree

              3 scallions, chopped
              4 large garlic cloves, chopped
              1 small onion, chopped
              4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded (cherry bombs also work well, you just need a fruity hot pepper, not pure spice like a jalapeno or serrano)
              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



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