Jerk Chicken

[John Solak]

I bought a jar of Walkerswoods Jerk marinade and a jar of their paste. I used half of each, added a habanero pepper and put it in my stick blender until the pepper was well incorporated. Marinaded the chicken in it for 24 hours.

Chicken on the grill at 400+ degrees dome temp on Mesquite charcoal.

Chicken done

Green beans on the wok seasoned with some Cajun Seasoning

Plated. A couple of thighs, peas and rice, and the green beans.
This is my best effort so far taste wise for jerk chicken. First time I made peas and rice and love I that stuff!!! It is going to be on the menu at my house more often that is for sure. Thanks for Looking!!!

 

[Mike Cosgrove]

Nice job John, that must have been some hot stuff, 24 hours is a long marinade with Walkerswood, like the peas and rice too.

 

[Paul Kastner]

In the words of the great philosopher Dude Lebowski. Maaan.

 

[John Boehm]

The chicken looks perfect. I've been wanting to try my hand at jerk chicken for a while now, was the addition of the habanero too spicy? My cousin uses a recipe from the Jamaican travel website and he loves it, though he subs jalapenos for scotch bonnet to mellow it. I might give it a go: http://www.jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm

 

[John Solak]

The chicken looks perfect. I've been wanting to try my hand at jerk chicken for a while now, was the addition of the habanero too spicy? My cousin uses a recipe from the Jamaican travel website and he loves it, though he subs jalapenos for scotch bonnet to mellow it. I might give it a go: http://www.jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm

I forgot to mention, I did remove the seeds and veins of the pepper. It was on the spicy side but the heat dissipated rather quickly and didn't linger in our mouths. I will do the exact same thing the next time I make this.

 

[Russell McNeely]

Beautiful chicken and plated pic!!

 

[Brian Dahl]

Great lookin' meal, John. Jus' wondering, is your wok CI or steel?

 

[Wolgast]

verry nice! Looks awesome!

 

[Mike Coffman]

Fantastic looking chicken and sides John!

 

[j biesinger]

John, it all looks great! I love the look of the exterior of those thighs

I haven't linked to these in a while, I guess I'll try beating the drum again:

http://tvwbb.com/showthread.php?82-Jerk-Marinade-and-Finishing-Sauce&highlight=jerk+recipe

http://tvwbb.com/showthread.php?475-Jerk-%28spice-as-smoke%29&highlight=jerk+glaze

 

[JimmyE]

Looks great John, beautiful color!

 

[Bob Correll]

I've got some thighs on the thaw for today.
Just hope they turn out nearly as good as yours look John!

 

[John Solak]

Great lookin' meal, John. Jus' wondering, is your wok CI or steel?

Carbon steel

 

[Tony R]

Great lookin' meal, John. Jus' wondering, is your wok CI or steel?

How does the wok set up in your grill? Or you have it on a separate burner?

 

[Tony R]

Jerk chicken looks good John... I need to make some I never had it before.

 

[John Solak]

How does the wok set up in your grill? Or you have it on a separate burner?

I have never used my wok on my grill before. I have never seen the need to, the burner I use gets plenty hot enough.

 

[Boss Banks]

Great looking meal!

 

[Bob Mann]

Very nice John!

 

[Jim Lampe]

John Solak, you are a KILLER at making AWESOME thighs!
And NO JERKIN' AROUND! You're THE KING!
Perfection!

 

[S Riddell]

I love me some jerk chicken...and I would love a few pieces of that jerk chicken right now