Cliff Bartlett
R.I.P. 5/17/2021
I saw this recipe and had to give it a try. Spicy Jamaican Jerk Chicken. Sided it up with one of my favorite Weber side dishes, Poblano Rellenos. The chicken was delicious, the marinade fabulous. The only thing I will do differently next time is jack up the heat. The recipe for the marinade calls for 1-3 Habero Chiles. I used one, proceeding cautiously, and my marinade was mild and subtle. I'll use three next time. Anyway, here goes.
Earlier in the day I got started on the Poblano Rellenos. Roasted the peppers and removed the skins. Did same for the plum tomatoes. Put the tomatoes and a chipotle pepper, salt and pepper in the food processer and blended until smooth. Heated in a sauce pan to thicken.
Grilled a white onion in some oil for around 4-5 minutes.
Combined onions with a cup of long grained white rice, goat cheese and some plumped raisins.
Seeded the peppers and stuffed with the rice mixture.
Got the chicken in the marinade. It was actually more of a paste. The marinade contained 17 items and I didn't have time to do the group photo of all of them so here's the items used. Whole coriander seeds, allspice berries, black peppercorns, habanero chiles, scallions, garlic, vegetable oil, soy sauce, lime zest, mustard, dried thyme, ground ginger, brown sugar, salt, dried basil, dried rosemary and ground ginger. Dumped it all in the blender and blended until smooth, about 3 minutes.
Made a woodchip packet (Pecan Chips) along with some fresh thyme and rosemary and more allspice berries.
Got the chicken on after about two hours after putting on marinade.
Got the peppers on for about 20 minutes.
Chicken about done.
Earlier in the day I got started on the Poblano Rellenos. Roasted the peppers and removed the skins. Did same for the plum tomatoes. Put the tomatoes and a chipotle pepper, salt and pepper in the food processer and blended until smooth. Heated in a sauce pan to thicken.
Grilled a white onion in some oil for around 4-5 minutes.
Combined onions with a cup of long grained white rice, goat cheese and some plumped raisins.
Seeded the peppers and stuffed with the rice mixture.
Got the chicken in the marinade. It was actually more of a paste. The marinade contained 17 items and I didn't have time to do the group photo of all of them so here's the items used. Whole coriander seeds, allspice berries, black peppercorns, habanero chiles, scallions, garlic, vegetable oil, soy sauce, lime zest, mustard, dried thyme, ground ginger, brown sugar, salt, dried basil, dried rosemary and ground ginger. Dumped it all in the blender and blended until smooth, about 3 minutes.
Made a woodchip packet (Pecan Chips) along with some fresh thyme and rosemary and more allspice berries.
Got the chicken on after about two hours after putting on marinade.
Got the peppers on for about 20 minutes.
Chicken about done.
Last edited:
Nice cook.
