Aug 31, 2011

Jamaican Jerk Chicken

Jerk

I’m a spicy food kinda gal. Having said that, I must say that Jerk Chicken really isn’t as crazy hot as you’d expect it to be with all these peppers.

Couldn’t get my hands on a Scotch Bonnet so I replaced it with a Madame Jeanette, which is very close to Habanero but more readily available to me. Jerk chicken is a fiery dish that will make your mouth tingle, but somehow the spiciness adds to the flavor. It belongs in there. It makes sense.

The chicken is so full of flavor. The Jamaican pepper (allspice berries) is one of my favorites and it cannot be substituted. So if you can’t find this wonderful berry, you’re fresh out of luck and won’t be able to make jerk chicken. The jerk seasoning relies heavy upon pimento and Habanero, without those two ingredients… it just ain’t gonna happen.

As for the chicken, I prefer to use chicken thighs, maybe not your first cut of choice but try it sometime, they’re real tasty and you can get them on the table in no time.

 

Ingredients:

8 chicken thighs (with bone)
2 spring onions
1 tbsp Jamaican pepper (all spice berries – pimento for the Dutchies)
1 tbsp pepper corns
1 tbsp chili flakes
thumb size piece fresh ginger
1 Scotch Bonnet or Adjoema/Madame Jeanette
1 large garlic clove
1 tbsp light brown sugar
2 tbsp honey
1 tbsp soy sauce
1 tbsp coarse sea-salt
1 tbsp dried thyme
4 tbsp oil
lime wedges

 

Directions:

 
* You’ll need a BBQ for this and preferably a mortar & pestle. No mortar? Don’t worry, you can also use ground spices and a food processor to mash the ginger, garlic and Habanero.
 

The pimento really cannot be substituted. It’s amazing stuff though, you get a hint of nutmeg, cloves, pepper and cinnamon all in one berry. Not a bad deal, I’d say.
Jamaican Jerk Chicken

I used 1 tbsp pimento for my jerk seasoning.
Jamaican Jerk Chicken

Add 1 tbsp peppercorn and 1 tbsp chili flakes. Mash it up.
Jamaican Jerk Chicken

Add a tbsp coarse sea salt and continue to mash until you have a semi fine seasoning.
Jamaican Jerk Chicken

Grate the ginger in there and add the thyme.
Jamaican Jerk Chicken

Coarsely cut up the Habanero, add the garlic and mash until it’s almost a puree.
Jamaican Jerk Chicken

Continue to mash until the poor sucker has been smashed to smithereens.
Jamaican Jerk Chicken

That’s your cue to add the brown sugar, soy sauce, honey and oil.
Jamaican Jerk Chicken

This is one of the best marinades, ever!
Jamaican Jerk Chicken

Finely mince the spring onions and add them to the marinade.
Jamaican Jerk Chicken

Add it to your chicken. Cover the bowl and let the chicken marinate (in the fridge) for a couple of hours, preferably overnight.
Jamaican Jerk Chicken

 
We fired up the pit and got the BGE stable at 375F˚ (175C˚).
 

I put the chicken on the grill.
Jamaican Jerk Chicken

And gave them 10 to 12 minutes on each side, until the juices that come out are clear. Internal temp should be 170F˚ (76C˚).
Jamaican Jerk Chicken

 
Serve the chicken with lime wegdes that can be squeezed all over the chicken for a bit of freshness.
 

This, in my humble opinion, is one of Jamaica’s finest dishes! You haven’t truly lived until you’ve tasted Jerk chicken!
Jamaican Jerk Chicken

Now if only I could get Tom Browne’s ‘Funkin’ for Jamaica‘ out of my head.

Jamaican Jerk Chicken
Ingredients
    8 chicken thighs (with bone)
    2 spring onions
    1 tbsp Jamaican pepper (all spice berries – pimento for the Dutchies)
    1 tbsp pepper corns
    1 tbsp chili flakes
    thumb size piece fresh ginger
    1 Scotch Bonnet or Madame Jeanette
    1 large garlic clove
    1 tbsp light brown sugar
    2 tbsp honey
    1 tbsp soy sauce
    1 tbsp coarse sea-salt
    1 tbsp dried thyme
    4 tbsp oil
    lime wedges
Directions
    You’ll need a BBQ for this and preferably a mortar & pestle. No mortar? Don’t worry, you can also use ground spices and a food processor to mash the ginger, garlic and Habanero.

    Use a mortar to grind the pimento, peppercorns, chili flakes and sea salt. Grate the ginger in there, add the coarsely cut up Habanero, the thyme and the garlic clove and mash until it’s a puree.

    Stir in the brown sugar, soy sauce, honey and oil. Finely mince ths spring onions and add them as well.

    Add the marinade to your chicken, mix it up, cover the bowl and let it chicken marinate (in the fridge) for a couple of hours, preferably overnight.

    When using the Big Green Egg, set it up for direct grilling and get it stable at 375F˚ (175C˚). Put the chicken on the grill and give it, depending on the thickness, 10 to 12 minutes on each side. Until the juices that come out are clear. Internal temp should be 170F˚ (76C˚).

    Serve the chicken with lime wegdes that can be squeezed all over the chicken for a bit of freshness.
Meal type: main course, chicken
Servings: 4
Copyright: © junglefrog.com
Aug 2, 2011

Boos Blocks

Don’t mind me. I’m just blatantly showing off my new cutting board, a Boos Block. YES! I think it was Ina Garten who, unwittingly, introduced me to Boos Blocks. I was watching a show from that gorgeous kitchen of her’s in her Hamptons mansion when I noticed the cutting board she was working on. Food bloggers notice stuff like that, I guess. Not to mention it was huge and hard…