Jerk Chicken


 
M

Mike Burton

New member
Hi Guys.

This is a jerk chicken receipe I found online.
-6 whole Scotch bonnet peppers (I substituted for finger chillies x 4)
-6 scallions, roughly chopped
-(2-inch) knob fresh ginger, roughly chopped
-6 garlic cloves
-2 tablespoons freshly picked thyme leaves
-1 tablespoon ground allspice
-1 teaspoon freshly grated nutmeg
-2 tablespoons dark brown sugar
-1/2 cup soy sauce
-2 tablespoons zest and 1/4 cup juice from about 4 limes
-Kosher salt and freshly ground black pepper
Roughly chop the above and add to a blender, then whizz to a paste and set aside. Once I'd done this, I brined my chicken, using a basic brine (4 cups of water to each quarter cup of salt). I brined overnight before rinsing, then covering with ground nut oil and then added the jerk marinade, and left in the fridge for a few hours.
I set the kettle up for indirect cooking, two fire zones and a drip tray in between. Once up to 350f I added the chicken above the drip tray and left for 1hr20, till internal temp was where it needed to be. These are the results. Chicken very tasty and lovely and moist, unfortunately no plated pic, I ate this stood at the kitchen side it was so good.



Mike
 
That's some awesome looking chicken, but I'm not to sure about the peppers. What are finger chillies x 4?
 
Not sure exactly as to what the correct name for them is, but in the UK they're sold as finger chillies. Hopefully the picture makes more sense.

 
That looks like the variety that I find at the asian market run by a thai couple. They're thinner than a finger and turn bright red when fully ripened. I have a big bag of them in my freezer. They have done well there.
 
The Scotch Bonnet version would indeed be serious heat. Intriguing recipe. Will give that a try down the road. The birds look delicious!
 
That looks great Mike. We have some ghost peppers growing in the garden. My 6 year old daughter picked them out. Maybe I'll use 1/8th of one for this recipe.
 
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