Insanely Hot Jerk Chicken / Cobb Grill

Every once in a while, this old “Chilihead” gets a yearning for some insanely hot food and this is the results of one of these cooks. 

I started by making a Jamaican type of marinade and used two tablespoons of a very hot jerk spice blend and then I added four habaneros to this mix. That along with several other ingredients went into a blender and then into my one gallon bag with my six pieces of chicken. Placed the bag into the fridge for an overnight stay. 

Now, any fool should know that this should be hot enough but not me, I figured I also needed a hot jerk glaze to go with this treat. 

For my glaze, I used another TBL of the jerk blend, five habaneros, half a cup of hot ketchup, and several other goodies. I just pulsed this in the blender a little as I wanted it kinda chunky. 

This morning, I placed my marinated chicken on my grill grate and carried it out and placed it on my hot Cobb grill. 

Cool morning with the temperature at about freezing. I used some hickory chips as I wanted heavy smoke with this short cook. 

Chicken on the first turn and without my hot glaze.

This is the chicken just about done and with three rounds of my hot glaze at this time into my cook. 

Just off of the cooker.

My plate with one jerk chicken leg on a bed or red beans and rice, some pasta salad, some veggies, and my smoked and spiral cut pineapple with a dip of ice cream and some berry surple. 

About half way thru this chicken leg and meal and with my face flushed, sweat all over my face and running down my back, heart pounding, and tears in my eyes, I had to call this punishment off! I was whipped but oh my, it was wonderful. (Only another Chilihead would understand). 

The only downside will come in the morning...

p.s.  I did finish that chicken leg later in the evening.

Jerk Chicken, Potato Bombs, and ABT's

This cook was done on my Weber Jumbo Joe kettle running a split fire (direct & indirect)  using lump charcoal with a fist sized chunk of hickory for my smoke wood. 



I prepped 4 chicken legs, 3 chicken thighs, and one chicken breast which I cut into 2 pieces with my favorite jerk chicken marinade recipe and placed them into the fridge for an overnight stay.

The potato bombs were prepped by using and apple corer to take a plug out of the middle of the potato. I then used the same corer to take some plugs out of a couple of cheese blocks for my filling. Placed the cheese inside the potatoes, cut the plug I removed from the potato down to about 1/2” long to plug the bottom of the potato and then brushed on some peanut oil. Next step was to sprinkle on some sea salt, granulated garlic, and some black pepper and then wrapped them in bacon and used a toothpick to hold the bacon in place.

I prepped about 14 ABT’s with some smoked shredded chuck roast, cream cheese, SGH rub, and a bacon wrap. I figured I would be short on room so I had the Wife do most of them in the oven. I did get 4 of them into the kettle later into my cook. 







Poured in a full chimney of lump and got my fire ready for the meat.

I started my chicken pieces over a very hot direct fire to give them some char marks and blacken them up a little. I then placed them on the indirect part of the cooker to finish them up. 





I took the Wife’s chicken off the cooker when it was done and I started my very hot jerk glaze to my pieces to finish them up.





The results of my cook looked good. 







Plated for serving....made a nice meal. I used that very hot 3 alarm cheese from Sam’s Club in my potato bomb and it was great.

Jerk Chicken & More / Cobb Grill

This first cook was a combo cook for both myself and my bride in that I wanted some very hot jerk chicken and the bride wanted some kinda hot jerk chicken. I started with four chicken legs and two bone-in split breast which I cut into four pieces. 



Made up my standard jerk marinade with just 2 habs which will be the base for the cook and placed it into a Zip-Lock bag along with my eight chicken pieces. Went into the fridge for the overnight stay. I did turn the bag over a couple of times during this marinade period.

Fired the grill up the next morning with some lump charcoal and waited for it to come up to temp.



I loaded the chicken into the roasting rack and then placed it on top of the standard cooking grid in the Cobb Grill. Let it cook until the chicken reached about 165 degrees internal turning it over once and let my bride select the pieces she wanted. At this point, all the chicken was in the “kinda” hot range.





My bride picked out a couple of legs and one piece of the halved bone-in breast.



I removed the roasting rack and then placed my chicken on top of the standard cooking grid so I could char or blacken my pieces up some. At this time I also started mopping the pieces with my very hot (6 habs) finishing glaze. 



Came out looking good.





Plated up with a baked potato, some leftover pasta salad, a couple slices of garden tomatoes, and a roll. Made a fine meal.


This second cook was some blackened chicken breast strips for the bride and some super hot jerk chicken wings for myself. 



Started this cook on the Cobb Grill just before daybreak with some lump charcoal.



Wife rubbed up her chicken strips and I added the frying grid to the grill and loaded up the chicken for it’s short cook.  



The chicken strips just off the grill.



The chicken wings were marinaded overnight in a scorching hot jerk marinade and then loaded onto the standard cooking grid in the Cobb Grill. I also added my very hot jerk glaze to the wings a few times before they came off the grill.



Jerked hot wings just off the grill.





Plated with ABT’s and some garden tomatoes and served.

4th of July on the Ranch

I did this cook on my Weber Ranch Kettle yesterday and it came out quite well.



I made up a pan of green beans, new potatoes, onions, mushrooms, and seasoned it  with some country ham and bacon along with some fresh herbs.



I also cooked six very nice chuck roasts on this cook...these were so nice that I couldn’t find a thing to trim on any of them. The second meat on this cook was some very hot,  and insanely hot jerk chicken.

I split 4 pounds of cold briquets on two sides of the kettle and then added about 2 pounds of hot briquets over the top and then added a chunk of hickory for my smoke wood. 





I added one strip of a Grill Grate over the hot coals on one side of the cooker to sear up my jerk chicken.



The jerk chicken came off first and sure looked great.



I cooked the roasts to about 165 internal and then wrapped them in foil with some goodies to finish them up. I planned to make pulled beef out of all of the roasts. 



Roasts wrapped and ready to go back on the cooker.



My bean and new potato pan came off the cooker just before I wrapped my roasts.





I took the chuck roasts to about 210 internal and then took them off the cooker and let them rest for about 30 minutes. I then pulled the meat and added the juice from the foil back into the meat and it sure came out looking good. 



We kept about a pound out for some treats and then processed the balance for the freezer. 





Made up a slider bun with some of the pulled beef and added some caramelized onions and peppers and my sandwich was complete. I also added a piece of my insanely hot jerk chicken to my plate. With the addition of some pasta salad, my meal was complete.

Loving this kettle more every time I use it.

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. 



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

Marinade

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.



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.



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. 



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



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. 



They looked great coming off of the cooker.



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



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. 



They took about 20 minutes to bake.



Both chicken recipes.





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.