Tuesday, July 28, 2015

Jerk Chicken over Red Beans & Rice

Me and my bride had some wonderful jerk chicken at the Ohio Gathering made up by Mr. TentHunteR (Cliff) and I decided right then to try a recipe of this great treat the next time we did some chicken. 

As a “chili-head”, I found what I thought was a great sounding recipe by Malcom Reed but of course, I wanted to make up a recipe where I could easily control the heat so my bride could eat her chicken as hot as she could stand it and then I can layer on some more hot stuff for my pieces. I did make several changes to these recipes to suit my style of cooking and also the amount of heat we wanted in the final results. 

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Ingredients for the basic Jerk Chicken recipe. For 7-9 pieces of chicken.


3-4 green onions (diced)
1-2 Habanero Peppers (diced)
3 large cloves of garlic (chopped)
1/3 of a medium size onion (chopped)
1 TBL fresh thyme leaves
1/4 cup fresh lime juice (about 3 limes)
2 TBL soy sauce
3 TBL olive oil
1 TBL salt
1 TBL brown sugar
1 TBL Jerk Seasoning
2 tsp fresh cracked black pepper

Combine all the ingredients into a blender and puree until smooth.

This is all that is needed for a great tasting jerk chicken.

Here is what I used to heat it up to suit me.

Final Glaze

3-4 green onions
4 cloves of garlic
3 habanero peppers
1 TBL minced fresh thyme
1 TBL Jamaican jerk seasoning
2 limes juiced
1/2 cup hot ketchup
1/2 cup pineapple juice

As above, place all ingredients into a blender and pulse a few times but do leave it a little chunky.

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Place the chicken into a gallon size freezer bag and pour the marinade over it and fridge for about 10-12 hours. The chunky glaze also goes into the fridge for the chili-heads.

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The chicken just out of the fridge and ready for the cooker.

I decided to do this cook in my Weber Jumbo Joe so I fired up about a 1/2 chimney of charcoal and poured it into one Weber coal basket. I then added the cooking grate and  one grill grate to sear my chicken pieces. 

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I seared the chicken pieces about 3-4 minutes a side to get some nice sear marks.

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The pieces then went on the indirect side of the kettle to finish cooking. I took them  (the kinder-milder recipe chicken) to about 170 internal to finish them up. 

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They looked great coming off of the cooker.

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I glazed my pieces a couple of times with the chunky glaze and pulled them at about 175 degrees internal. 

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My super hot jerk chicken just off the cooker.

Wife made up some corn muffins and I placed them on the kettle and opened all the vents to get them baked. 

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They took about 20 minutes to bake.

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Both chicken recipes.

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Put a nice batch of red beans & rice on the plate and then added a couple pieces of chicken. Also had some fresh kale just out of the garden seasoned with some county ham along with a pork hock. Added some fruit and the corn muffin and had a wonderful meal.

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