On fire here / Jerk Chicken


 
James Lake

James Lake

TVWBB Emerald Member
Southern Oregon is on fire here, we have 5 different fires going the closest is about 40 miles away. Here is a picture of my backyard this spring
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And here is a picture of tonight
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We could probably just put the meat outside and let it smoke.

Tonight I made a Jamaican Jerk chicken, I made the marinade the previous night and put it on the chicken. Here is a picture as I just put it on the performer.
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The performer was running at a lid temp of 300 on the indirect side. This is what dinner looked like after an hour on the grill
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I moved the chicken to the direct side and started the second bake on the twice baked sweet potatoes, thank to the help of my sous chef and sweetheart
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It's going to be awhile before I'm roasting this
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Chicken has rested, sweet taters are done. Here is your plate served with mango chutney on the side and toasted cocoanut on the sweet taters
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I guess you could say this is my grillfest early as I will be travelling this weekend. Thank you for looking and have a great weekend all.
 
Last edited:
Great lookin' chicken, James. We're headin' down you way this morning; Diamond Lake for the weekend. We've heard it's "hazy" there, too.
 
patrick sullivan said:
Could you be so kind as to share your Jerk recipe? That looks good.
Click to expand...

As requested

Puree
1 bunch of scallions
3-4 habanero (I used 4 and it brought the heat)
1 small onion chopped
3 cloves garlic
1 piece fresh ginger, peeled (about 2 inches)
Juice of 2 limes
2 Tbsp. Olive Oil
1 Tbsp. brown sugar
2 tsp dried thyme
1 tsp ground allspice
1 tsp kosher salt
1/2 tsp black pepper

Recipe calls for 4 hindquarter, I used boneless skinless breasts. I still can't get the ladies in the house to eat chicken off the bone.
 
Unreal James!
how many of you out there did not notice this:





Not ONLY is there fire in the mountains, but someone took HIS GRILL!

James, that is a BEAUTIFUL dinner plate!
 
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