Jerk chicken


 
S

Scott Dace

TVWBB Super Fan
I did some jerk chicken yesterday. My first time ever, using a commercial jerk paste. This is the first time I can remember in a very long time that I was dissapointed in my cooks. It was way to salty and though it said "mild" on the jar it was far from it. Maybe I did it wrong. What I did was trim chicken thighs and place in ziplock bag, then I used the whole 10oz jar to marinate. Looking back I think thats where I messed up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Dace:
using a commercial jerk paste. </div></BLOCKQUOTE>

That's where you messed up.
icon_smile.gif


Every once in a while, a bottle of some kind of sauce or marinade catches my eye in the grocery store and I'll buy it. I'm almost always disappointed. Seems all the great recipes and ideas here have brought my pallate to a higher level.
 
My wife worked with a guy who went to Jamaca every year. He brought me a bottle of authentic Jerk and I did the same thing. I dumped the whole bottle in a zip bag and marinated the chicken. Way to hot and salty. I have since made my own jerk and only use it sparingly.
 
The ONLY bottled sauce (of any type) I have found near acceptable is Walkerswood Jerk. I only use a few TBS and dilute with white wine or apple juice. It is good, not great. There are several recipes on this site that are easy (but do require several ingredients I normally don't always have on hand when the urge strikes).
 
You're also probably off-base expecting any (even "mild") jerk seasoning to be mild. Heat is a pretty major component of the flavor profile.
 
FWIW, the Jamaican joints here use Walker's Wood. Using the whole jar was the problem. I've been making jerk chicken and pork using that for years. I like it hot, but a bottle lasts me quite a number of cooks.

I think making your own (whether it's a rub, a brine, an injection sauce, marinade, whatever) is always best - as Kevin said it gives you the control to modify to your tastes - but the Walker's Wood Jerk Seasoning can absolutely provide you with an authentic jerk flavoring, IMO.
 
I met someone here from Jamaica, we got talking and she mentioned her dad was a cook, so I asked if he made jerk. She ends up bringing me his "recipe" that started something like: pour bottle of jerk sauce on chicken. needless to say I was pretty bummed.

I kept soldiering (buffalo?
icon_biggrin.gif
) on with my tried and true recipe.
 
You must log in or register to reply here.

 

Back
Top